This was the first time I've had chilean sea bass and I was excited to try this recipe, but was left completely disappointed (and broke)! I followed the recipe almost exactly, however it came out flavorless and greasy (possibly due to the oils in the crust) I certainly loved the texture of the fish itself, but the crust and creamy sauce overwhelmed the dish and made it shockingly unhealthy. For those of you who will insist on trying this recipe, please due so first with a much less expensive cut of fish to see if you like it. And do not put vanilla extract in the mango sauce as others have suggested. The extract made it taste like a dessert sauce (although it tasted delicious on the scoop of vanilla ice cream I had afterward.) For a fish like this less is definately more. Do yourself a favor and save the time and money for something else. Prepare with a bit of olive oil, white wine, salt, pepper, lemon juice and parsley. It will cost less and taste much better
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