Macadamia-Crusted Sea Bass with Mango Cream Sauce

SUBMITTED BY: deanna PHOTO BY: LynnInHK

"My husband and I fell in love with sea bass after we made this recipe."

PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

1/2 mango - peeled, seeded and diced
1/2 cup heavy cream
1 teaspoon lemon juice
1/2 cup chopped macadamia nuts
1/4 cup seasoned bread crumbs
1 teaspoon olive oil
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

READ REVIEWS (100)

DIRECTIONS

In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.

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REVIEWS

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Reviewed on Mar. 2, 2006 by luv2ntertain

This is the best fish recipe I have ever prepared. I served it on a large white platter with the sauce poured across the middle of each piece and garnished with mache and add'l chopped macadamia nuts. To really jazz up the mango flavor since it's not always easy to find a real flavorful mango, I added 1/4 cup of mango nectar to the chopped mango (easily available at most grocers). Served it with orzo that I cooked in chicken broth with a splash of white wine, the juice of half a lemon, and some chopped parsley. An outstanding dish with great presentation and flavor.

11 users found this review helpful

Reviewed on Jan. 18, 2003 by GWARRENPSY

Delicious and easy to prepare. For the reviewer who had difficulty with the mango sauce: I used a combination of fat free half and half and skim milk so I don't think that's the problem. I do find when adding lemon juice to milk that it can curdle so I blended part of the sauce first, then put it on the stove at low heat to reduce.

8 users found this review helpful

Reviewed on Sep. 7, 2005 by Kristy

Delicious recipe! I didn't change anything except the type of fish I used. I used mahi mahi because certain kinds of sea bass have been terribly overfished due to irresponsible fishing methods. There are many excellent alternatives to sea bass (Chilean sea bass has been particularly overfished) that are more known for sustainable fishing practices. Mahi mahi and pacific halibut both have wonderful textures to complement this dish. Thanks for the recipe, I'll be making it again for sure!

7 users found this review helpful

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