Loup Cajou

4 sea bass fillets (6 1/2 ounces each)
Salt and pepper to taste
2 tablespoons extra-virgin olive oil
8 fresh hearts of palm, cut in half lengthwise (canned may be used)
2 tablespoons unsalted butter
2 cloves garlic, chopped
1 tablespoon cilantro, chopped
Season fish to taste.


Heat a large, non-stick skillet over medium heat for 3 minutes. Add olive oil and heat until hot. Add the fillets without crowding. Increase the heat to high and sauté, shaking the pan from time to time until the bottom of the fish is nicely browned, about 3 minutes. Turn and brown the other side. Remove the fillets to a plate and keep warm in the oven.

Wipe out the skillet with paper towels. Heat butter in the skillet and sautée hearts of palm until tender (2 to 3 minutes on each side for fresh; 1/2 minute for canned), add garlic and cilantro and sautée a few minutes more. Set aside.

For the Sauce:

Juice of 2 fresh limes
2 tablespoons soy sauce
51/2 ounces cashew nuts
2 cloves garlic, minced
2 tablespoons raisins
2 shallots, chopped
Salt and crushed peppercorns to taste
2 sticks unsalted butter
Combine lime juice, soy sauce, cashews, garlic, raisins and shallots in a bowl. Season to taste. Melt butter in a skillet over medium-low heat. Cook slowly, shaking or stirring to ensure even browning and guard against burning. Remove from heat when butter is light brown and releases a nutty aroma. Stir in lime juice/cashew mixture.

To Assemble:

2 tablespoons fresh herbs, finely minced
Divide sauce between 4 large soup bowls. Place 2 hearts of palm halves 1" apart in the middle of each bowl; crisscross with 2 more hearts of palm 1" apart, to form a base. Place the fish on top. Scatter herbs over fish. Serves 4