MACADAMIA NUT CRUSTED SEA BASS WITH COCONUT LEMONGRASS SAUCE AND MANGO SALSA

I was excited to attempt a recipe with a new ingredient - I had never cooked with lemongrass before. I had seen the plants at the Farmers Market, but was always a little intimidated - when I found lemongrass paste in the produce section of the supermarket, I thought I would give it a go!!
This was a wonderful combination of flavors and textures!! It did take a little time, having to make the sauce and salsa, but it was completely worth it.

MACADAMIA NUT CRUSTED SEA BASS WITH COCONUT LEMONGRASS SAUCE AND MANGO SALSA

1/2 cup coconut milk
2 stalks lemongrass, cut up or 2 tablespoons of lemongrass paste
1 tablespoon butter
1/4 teaspoon bottled hot pepper sauce
6 sea bass fillets (or orange roughy, haddock or cod)
1/2 cup macadamia nuts, finely chopped
1 tablespoon olive oil
Mango Salsa for serving

In a small saucepan, combine coconut milk and lemongrass, bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Cool slightly, strain, discard lemongrass. Return mixture to pan. Whisk butter and hot pepper sauce into warm sauce, season to taste with salt and pepper.
Coat one side of fish fillets with macadamia nuts. In a large ovenproof skillet, heat oil over high heat, add fillets, coated side up. Cook until brown on the bottom. Bake in a 350F oven for 8 to 10 minutes or until fish flakes easily when tested with a fork.
To serve, puddle the coconut sauce on the plate, place the fish on top, and serve the salsa alongside.

MANGO SALSA

In a small skillet, heat 2 teaspoon of olive oil, add two chopped shallots. Cook over medium heat until shallots are tender. Remove from heat, cool.
In a medium bowl combine 1 tablespoon lemon juice, 1 teaspoon pomegranate juice, 1 teaspoon sugar and 1 teaspoon rice wine vinegar.
Add sauteed shallot, 1 peeled and diced mango, 1 peeled, seeded and diced avocado, 1 diced tomato and 1 teaspoon chopped fresh cilantro.
Mix gently. Season to taste with salt and pepper.
Enjoy!

Recipe adapted from Carnival Currents Magazine