Cashew-crusted Sea Bass, Saffron Couscous and Vanilla Butter

“I have eaten this delicous dish several times at Strings Restaurant in Denver, Colorado. They shared it with our Denver Post, and I can't wait to try making it at home.”

Ingredients Nutrition


  1. for Couscous: Place couscous in a big bowl and pour in oil, set aside.
  2. Place chicken stock in pot.
  3. Add saffron, 1/2 orange zest, juice form 1 orange.
  4. Bring to boil.
  5. Pour flavored chicken stock over cous cous (just enough to cover).
  6. Stir lightly.
  7. Place plastic wrap tightly over bowl and flip bowl over.
  8. Wait 20 minutes and flip bowl back over and uncover.
  9. for Seabass: Place fillets in cashews and pat well on each side until fillet is fully crusted with cashews, and place in hot pan with melted butter.
  10. Wait 30 seconds and flip fillet to other side in pan.
  11. Place pan in350 degree oven for about 10 minutes.
  12. to plate: Place couscous in center of the plate.
  13. Set seabass on top of the couscous.
  14. Pour vanilla butter around the plate and garnish with segmented orange slices.

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