On a plate, combine seasoning mix with flour. On another plate combine cashews, mustard seed, and bread crumbs. Roll the sea bass pieces in flour mixture, dip into beaten egg whites, and then roll into cashew and bread crumb mix. Pan-fry the encrusted sea bass in hot olive oil until golden brown in color. Yield: 4 servings WATERMELON SALSA: In mixing bowl combine all ingredients and season with salt and pepper. Per serving: 1114 Calories (kcal); 39g Total Fat; (30% calories from fat); 130g Protein; 69g Carbohydrate; 232mg Cholesterol; 401mg Sodium Food Exchanges: 2 Grain(Starch); 17 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 4 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9362 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1428g)|
|Recipe Makes: 1|
|Calories from Fat: 962 (45%)|
|Amt Per Serving||% DV|
|Total Fat 106.9g||143 %|
|Saturated Fat 15.1g||76 %|
|Monounsaturated Fat 64.8g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 229.6mg||71 %|
|Sodium 880.3mg||30 %|
|Potassium 3473.5mg||91 %|
|Total Carbohydrate 150.7g||44 %|
|Dietary Fiber 28.2g||113 %|
|Sugars, other 122.5g|
|Protein 161.2g||230 %|
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Calories per serving: 2143
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