Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter

•  
•  
•  
• 

• save
• edit note

Nate Brown

ingredients

Saffron Couscous

• 1/8 cup virgin olive oil
• 1 cup couscous
• 3 cups chicken stock (or chicken base)
• 1/2 tablespoon saffron
• 1 orange

Vanilla Butter

• 1/2 cup white wine
• 1 shallot
• 1 vanilla bean (reduce)
• 1/4 cup pure vanilla extract (strain)
• 1/2 cup butter (whisk)
• salt & pepper

Seabass

• 1 cup cashews, finely chopped
• 4 (8 ounce) sea bass fillets

See full recipe

Source: Nate Brown

More top-rated recipes:

• 
• 
• 
• 
•