Reviewed: Jan. 29, 2012

This is my favorite way to eat fish. I get it only occasionally because sea bass is expensive. The mango cream sauce is divine and I have used the sauce on baked pork chops and chicken.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

IAMMITCH

Reviewed: Jan. 17, 2012

Sauce could use a little something. Not sure what yet. I might double the amount of sauce next time too.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

msorhk

Reviewed: Nov. 1, 2011

This was out of this world good! After searing the bass, I put them on a cookie sheet to bake but coated them with the nut/breadcrumb mixture right from the start and it came out perfect! Didn't have time to do the mango cream sauce but will try next time. Thank you for this recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HAPPYPUP

Reviewed: May 25, 2011

I love this dish! It makes my mouth water just thinking aboutit. But to eat it is a dream come true!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lidi

Reviewed: May 22, 2011

Excellent recipe! I had leftover mangos that were too soft to eat, but were perfect for the recipe! Used this with tilapia instead of sea bass and it came out excellent! Thanks so much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

debilynn

Reviewed: May 18, 2011

I made this for my family for mothers day and everyone gobbled it up!!! I agree with other people who said to cut down the olive oil, and you HAVE to puree the mango sauce. It was a hit!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jaustin18

Cooking Level: Intermediate

Reviewed: May 4, 2011

This is a very good recipe the fish is nice and flaky and the crunchy crust paired with a mango sauce is outstanding. I seasoned my bread crumbs myself and then added more bread crumbs after adding the macadamia crust. I paired it with Pico De Gallo and it was great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

marlaabernathy

Reviewed: Mar. 20, 2011

excellent

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

rox

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 25, 2011

A little time consuming, but totally worth it!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Warrensburg, New York, USA

Reviewed: Feb. 16, 2011

This recipe was delicious. I didn’t have a food processor so I mixed the topping in a blender and it worked out fine. I used this recipe for Chilean sea bass and Salmon. I personally thought the Salmon tasted better with this recipe. I follow everything exactly but had major problems with the mango sauce. I ended up having to puree the sauce in the blender to get the smooth consistency I wanted. Also, it took a long time for the crust to turn brown, a lot longer then I was going to wait (since the fish was already seared/cooked), so I did what another reviewer did and turn the oven to broil. It browned in a few minutes. Make sure you really watch it if you go this route, cause the crust will burn real quick.

Was this review helpful? [ YES ]
2 users found this review helpful