Title: Walnut-Crusted Sea Bass with Peach Salsa
Categories: None
Yield: 1 Servings

1 lb Sea bass; (any firm white
-fish) cut into 4-oz
-servings
1 c Buttermilk
1/2 ts Tobasco sauce
2 tb Lime juice
1/4 ts Salt
1 lg Shallot; (1/4 cup), finely
-chopped
1 cn (4-ounce) diced green chiles
2 tb Cilantro; chopped
6 lg Peaches; peeled and chopped
1/2 c Ground or crushed walnuts
Toasted walnut halves and
-cilantro
Springs for garnish

From: Becca

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

Place fish in a glass baking dish, combing buttermilk and tobasco, pour
over fish, turning to coat both sides. Cover tightly and refrigerate all
day, or overnight.

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

Preheat oven to 400 (F) degrees. Spray a baking sheet with oil. Put crushed
walnuts on a plate (or shallow bowl). Remove fish from buttermilk and press
into walnuts, coating each side evenly. Place coated fish on the baking
sheet and spray fish lightly with vegetable oil spray.

Bake 12-15 minutes or until golden brown and flakes with a fork. To serve,
place fish on a plate and arrange salsa around it. Garnish with toasted
walnut halves and cilantro sprigs, if desired.

Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998