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Macadamia-Crusted Sea Bass with Mango Cream Sauce
This was excellent! I followed the advice of a few others. For the sauce I skipped the lemon altogether. I pureed Dole mango (no ripe ones in the store), heated it up, added a splash of coconut rum and about a tablespoon of brown sugar, then the heavy cream and cooked until thick. The macadamia crust was awesome. I spiced it up a little more with the red pepper but the sweetness of the mango sauce was a perfect contrast!
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Reviewed On:
Aug. 16, 2008
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