Sea Bass, Asparagus And Macadamias

For the warm lemon curry vinaigrette: In a small saucepan, combine lemon juice, cream, curry powder and salt. Simmer over low heat until hot.

Pour into a blender. With motor running, add oil in a thin, steady stream until all is incorporated. Blend in the vinegar. Return to saucepan and keep warm.

For the fish: In a large skillet, heat 4 tablespoons oil. Place sea bass fillets into skillet and cook 4 to 5 minutes per side, or until fish starts to flake. Season with salt and pepper.

In a large skillet, combine asparagus, oil, sugar, salt and pepper. Saute over medium heat for 1 minute. Add water to barely cover and cook over high heat until asparagus is just tender.

Divide asparagus spears between plates and sprinkle with 2 tablespoons macadamia nuts. Top with a sea bass fillet and drizzle with the warm lemon curry vinaigrette.