Sea Bass With Curried Walnuts
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup finely ground walnuts
- 1tablespoon finely minced fresh ginger
- 1tablespoon finely chopped fresh coriander
- ½cup plain yogurt
- 2teaspoons curry powder
- 2tablespoons fresh lime juice
- Salt and freshly ground black pepper to taste
- 4sea bass fillets, each about 6 ounces
- 1tablespoon vegetable oil
- Coriander sprigs and lime wedges for garnish
Nutritional analysis per serving (4 servings)
296 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 34 grams protein; 562 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the walnuts, ginger, coriander, yogurt, curry powder, lime juice and salt and pepper.
- Step 2
Place the fish in a glass or ceramic dish in a single layer, spread the yogurt mixture over them, cover and refrigerate for two hours.
- Step 3
Preheat oven to 450 degrees and place oven rack in the highest position.
- Step 4
Brush a baking dish with the oil. Place the fish with its seasoned yogurt coating in the baking dish, then place in the oven and bake for 10 or 15 minutes, until the fish is cooked through. Serve garnished with coriander and lime wedges.
Private Notes
Comments
Delicious. I used the full topping amount on two barramundi filets. I'm not sure it's quite enough to stretch to four filets.
We get our seafood from a guy who drives around our town (Progreso, Yucatan) with a big cooler in his trunk. We always get his jumbo shrimp, but this week he didn't have change for my 500-peso bill so I bought a kilo of sea bass instead. So I had to find a recipe, and this one also uses the bits of nuts I keep in a bag in the freezer; the dregs left behind when I chop nuts for other things. This was GREAT. Only complaint is there's no need to mess up a big bowl if your baking dish is glass!
We made this for NYE, and it was delicious! It's a festive and filling main course -- the nuts make it a bit heavy, but we found this was offset by the yoghurt. Cooked it as directed -- it has a pronounced curry flavor, but pairs deliciously with the fish and yoghurt. Also has a nice punch from the ginger. We will consider using this marinade for another type of white fish.
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