← All recipes

Walnut-Crusted Sea Bass with Peach Salsa

A home-style Walnut-Crusted Sea Bass with Peach Salsa made with Sea Bass Cut Into Servings, Buttermilk, Tobasco Sauce, Lime Juice, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1 cup
• 1/2 tsp
• 2 tbsp
• 1/4 tsp
• 1
• 1 can
• 2 tbsp
• 6
• 1/2 cup
• Toasted Walnut Halves And Cilantro
• Springs

Method (preview)

1. 1

   Recipe By: Becca Love (originally published in the Houston Chronicle)

2. 2

   Place fish in a glass baking dish, combing buttermilk and tobasco, pour over fish, turning to coat both sides.

3. 3

   Cover tightly and refrigerate all day, or overnight.

4. 4

   Combine lime juice and salt and stir until disolved; add shallots, chiles and cilantro, add peaches and mix well. Set aside.

5. 5

   Preheat oven to 400 (F) degrees.

6. 6

   Spray a baking sheet with oil.

7. 7

   Put crushed walnuts on a plate (or shallow bowl).

8. 8

   Remove fish from buttermilk and press into walnuts, coating each side evenly.

9. 9

   Place coated fish on the baking sheet and spray fish lightly with vegetable oil spray.

10. 10

    Bake 12-15 minutes or until golden brown and flakes with a fork.

11. 11

    To serve, place fish on a plate and arrange salsa around it.

12. 12

    Garnish with toasted walnut halves and cilantro sprigs, if desired.