Lime Crusted Chilean Sea Bass with Florida Pink Shrimp
Ingredients
The fish and shrimp
-
16
ounces
Chilean Sea Bass
-
8
jumbo
shrimp
The sauce
-
2
cups
shrimp shells
-
2
cups
water
-
1
cup
heavy cream
-
1
teaspoon
Old Bay seasoning
The crust
-
1
cup
seasoned breadcrumbs
-
1
tablespoon
cajun seasoning
-
1
lime
zest
-
1
tablespoon
lime juice
Seasoning and garnish
-
to taste
sea salt
-
to taste
black pepper
-
1
teaspoon
Italian parsley
-
as needed
cooking oil
Instructions
- Simmer shrimp shells with water for 10 minutes until reduced by half.
- Add cream and Old Bay to the sauce and continue to simmer until reduced by half.
- Strain the sauce, return to pan, add lime juice, and keep warm.
- Mix lime zest with breadcrumbs and cajun seasoning.
- Season sea bass fillets with salt and pepper, then coat one side with breadcrumb mixture.
- Heat oil in a frying pan, sauté the breadcrumb side of the sea bass until golden.
- Turn the fish over and sear the other side for 1 minute, then transfer to a baking dish with water.
- Bake in a 350°F oven for 15 to 18 minutes.
- In another pan, sauté shrimp until almost cooked, then add reducing sauce to finish cooking.
- Plate the dish with sauce, sea bass on top, shrimp arranged around, and garnish with lime zest and parsley.
Nutrition Facts (estimated)
Servings
2
Calories
524.5
Total fat
38g
Total carbohydrates
25g
Total protein
21g
Sodium
580mg
Cholesterol
161.5mg
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