South O' the Border White Seabass


South O' the Border White Seabass

Contributed by: Beverly Seltzer of Los Gatos, Calif.

Believe it or not, this one started out as, "What can I do with these leftover cashews?" It wound up as one of my favorites. You can pick up untreated cedar planks at gourmet or barbecue stores. In a pinch, you can cook this dish without a plank, either in a barbecue or 375-degree oven. Also great with any tuna species, salmon and wahoo.

Makes four to six servings

2 pounds white seabass fillet, skin on
1 cup unsalted cashews, finely chopped
1 cup canned garbanzo beans, drained
1 Tbl olive oil
1 Tbl fresh oregano, minced
1 tsp chili powder
½ tsp ground cumin
¾ tsp salt
1 cedar plank, soaked in water for 30 to 45 minutes

Preheat grill on high. In a food processor or with a pastry blender, blend together cashews, garbanzo beans and oil until it forms a paste. Add oregano and remaining seasonings.

Place fish, skin side down, on pre-soaked cedar plank. Spread cashew paste over fish and place on barbecue grill. Turn grill down to medium, close lid and cook about 25 to 40 minutes, or until fish flakes.

Chef's tip: For extra flavor, try lightly toasting whole cumin seeds in a dry pan until fragrant, but not burnt. Crush toasted seeds with a mortar and pestle or the bottom of a heavy skillet.