Are you getting the right Newsletter?

This week we are starting to split our newsletter up into geographical areas.  This newsletter is being sent to everyone that shops at Sea Eagle Market - the actual Market itself (between the Waffle House and Wendys).  If this isn't you - please tell me where you do shop and I'll fix you.  It is possible for you to change your information yourself through a link at the bottom of this newsletter, however you can also just reply to me and I'll fix it for you.  Just tell me where you do shop (Columbia, Greenville or at CJ Seafood Express with Tony) and I'll change you to the proper Newsletter.  Thank you for being patient with us through the growing pains!!

Our New Website will be up by Friday!!

We have some really neat changes in the works for you.  Probably the most exciting feature will be our new picture galleries.  It will take a little more time to get all of them up and running, but over time we expect them to be a lot of fun for everyone.  We will be using a really cool program to showcase our pictures and hope that you enjoy them.  I can't wait to finish them and get them posted for you.  As always please let me know what you think.

Our "Sexy Fish" this week is Black Sea Bass

Black Sea Bass is a hermaphroditic fish that grows to about 24 inches long and about 8 pounds.  Because they are hermaphroditic, females over 7 years old have never been found. This fish is great roasted, grilled or sautéed.   
 

Macadamia-Crusted Sea Bass with Mango Cream Sauce

(Sea Bass pan seared with garlic, then topped with a macadamia nut crust and baked until golden)
Serves 4

Ingredients

• 1/2 mango - peeled, seeded and diced
• 1/2 cup heavy cream
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 1 pinch red pepper flakes
• 1/2 cup chopped macadamia nuts
• 1/4 cup seasoned bread crumbs
• 1 teaspoon olive oil
• 1 pound fresh sea bass
• salt and ground black pepper to taste
• 2 cloves minced garlic
• 1 tablespoon extra virgin olive oil

Directions

In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes.  Process until smooth.  Preheat oven to 350 degrees F.   In a small sauce pan over medium heat, combine mango, cream, and lemon juice.  Bring to boil, reduce heat, and simmer until thickened.  Season fish with salt and black pepper.  Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat.  Sear the sea bass on both sides and remove from heat.  Transfer fish to preheated oven and roast until cooked through.  Cover the sea bass with macadamia crust and return to the oven until crust browns.  Top with the mango cream sauce.