1:58 AM 3/16/98
rfc

 Walnut-Crusted Sea Bass With Peach Salsa

    Recipe By :  Becca Love
    (originally published in the Houston Chronicle)

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         sea bass (any firm white fish) cut into 4-oz
servings
   1      cup           buttermilk
 1/2      teaspoon      tobasco sauce
   2      tablespoons   lime juice
 1/4      teaspoon      salt
   1      large         shallot (1/4 cup) -- finely chopped
   1      4-ounce can   diced green chiles
   2      tablespoons   cilantro -- chopped
   6      large         peaches -- peeled and chopped
 1/2      cup           ground or crushed walnuts
                        toasted walnut halves and cilantro
                        springs for garnish

Place fish in a glass baking dish, combing buttermilk and tobasco, pour
over fish, turning to coat both sides.  Cover tightly and refrigerate
all day, or overnight.  

Combine lime juice and salt and stir until disolved; add shallots,
chiles and cilantro, add peaches and mix well.  Set aside.

Preheat oven to 400 (F) degrees.  Spray a baking sheet with oil. Put
crushed walnuts on a plate (or shallow bowl).  Remove fish from
buttermilk and press into walnuts, coating each side evenly.  Place
coated fish on the baking sheet and spray fish lightly with vegetable
oil spray.  

Bake 12-15 minutes or until golden brown and flakes with a fork.
To serve, place fish on a plate and arrange salsa around it.  Garnish
with toasted walnut halves and cilantro sprigs, if desired.
