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Julie DeMatteo - Clementon, NJ
Purée apricot preserves in a blender or food processor. Transfer to a bowl and mix in the horseradish sauce. In a shallow pie pan combine the matzo meal, sesame seeds, Thai seasoning, 2 teaspoons salt and 1 teaspoon pepper. Coat sea bass with egg then dredge in matzo meal mixture, patting to adhere. Heat 2 tablespoons oil in a large nonstick skillet and sauté sea bass until crisp and golden brown, about 5 minutes per side, turning once and adding more oil if necessary. Serve with sauce.
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