PRIMAL MACADAMIA CRUSTED SEA BASS WITH STRAWBERRY PEACH SALSA!

With this beautiful warm weather finally arriving I was craving something tropical! 


 Not long after my husband and I got together, we embarked on an unbelievable vacation to California and Las Vegas.  It was our first trip together, and in my mind was kind of a test:)  The trip was 10 days in duration.  We flew into LAX and stayed 3 nights in Anaheim California where we took in an NLL lacrosse game.  At the time my younger brother was playing for the Anaheim Storm of the National Lacrosse League.  

On our first afternoon in LA, and after a very long travel day we grabbed our rental car and headed to the pacific coast highway!  

We really had no plans the first evening.  I remember being so excited and feeling so free as we were driving along side the pacific ocean with the palm trees blowing, it was surreal.  We were both starving and pretty much willing to stop at the first place we saw once we hit Huntington Beach.  

Suddenly we found ourselves at the Huntington Beach pier with the most beautiful restaurant over looking the ocean called Dukes .  Check out their fabulous menu! Dukes Huntington Dinner Menu  If you are ever lucky enough to be in the Huntington Beach area you must try this venue.  I remember being a little nervous when we pulled up because we noticed the valet parking and the number of BMWs, and Mercedes Bens!  Just how expensive was this place? But as I said we were starving.  The lower level was a raw oyster bar where we could sit and enjoy some cocktails while waiting for our table. 

My husband hates seafood, can't even stand the smell of it.  If I want to eat fish or seafood now, I have to cook it when he is at work, open all the windows, and light candles.  But back then.....when he was trying to win my heart......he actually sat at a raw oyster bar and watched me down oyster shots one by one.  They were spectacular!  (Although recently he did take me on an amazing date which included an raw oyster bar in the Distillery District, Toronto so I have to give him some credit!)

The dinner was amazing to say the least.  A romantic table over looking the Pacific Ocean and a Parmesan Macadamia crusted OpakaPaka fish (otherwise known as Hawaiian Pink Snapper).  

I can honestly say that I have never forgotten the taste of this fish.  Perhaps it was because it was our first vacation together, perhaps it was the company I kept, or perhaps it was the location and atmosphere.  But whatever it was has lead me to create a paleo friendly replica of this delicious meal.

We spent the remainder of our vacation at Long Beach, Newport Beach and then drove to Las Vegas for 4 nights and then back to LA again for a few nights in Hollywood!
It was by far the best vacation I have ever had.  And yes we passed the "test"!  10 days together, lots of driving and the conversation never ceased.  It was not surprising that we once again proved just how much we have in common and how much we truly enjoy each others company.

This recipe is "Paleo Friendly" because of the Parmesan cheese, but you could definitely eliminate the cheese and it would still taste great.

I served my fish with my Strawberry Peach Salsa , and this delicious Cilantro Lime Cauli-Rice from Skinnytaste.com

Ingredients:

1 1/2 cup raw macadamia nuts

2 tbsp freshly grated Parmesan cheese (or omit for a strict paleo recipe)
1tsp organic garlic powder
1tsp organic onion powder
1/2tsp sea salt 
1/4 cup coconut milk
Juice of 1/2 lime
1 tbsp coconut oil 
2 sea bass fillets

 Instructions:

•  In a large ziplock back add the coconut milk and juice of 1/2 lime
• Add the sea bass fillets to the ziplock bag and coat well, then refrigerate in the ziplock bag for 1 hour to marinate.

• Combine the macadamia nuts, garlic and onion powder, sea salt and parmesan cheese in a food processor and pulse until it resembles course sand
• Place the macadamia nut mixture on a flat plate

• Once the sea bass fillets have finished marinating, remove from the ziplock bag one at a time and coat each fillet well in the macadamia nut mixture
• melt the coconut oil in a non-stick skillet and heat to medium temperature

• Place each fillet in the pan and sear approximately 6 minutes each side (depending how thick your fillets are) You do not want to over cook this fish!