Reviewed: Nov. 7, 2007

So freaking good. We made this with mahi mahi instead of sea bass. The macademia crust was delicious. The sauce curdled both times we attempted to make it, so instead we simply chopped up the mango and put it on top. Perfect.

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crunchyplum

Cooking Level: Beginning

Living In: San Francisco, California, USA

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Reviewed: Sep. 6, 2007

Took some time to make, but oh so delicious! I used mahi mahi, and I'm so impressed with how delicious this was! I did sweeten the mango sauce a tad with white sugar and added vanilla extract as another had mentioned. Otherwise the recipe was followed exactly. I was initially worried about this medley of flavors, but now I'm blown away!!!

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2007

My husband and I thought the fish needed extra seasoning. It did not have the "kick" that we were looking for. The mango cream sauce was good.

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JSimmons

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Reviewed: Jul. 2, 2007

To be honest, I'm not sure this even rated 4 stars ...which really surprises me considering the reviews...maybe I didn't execute it well. But I thought the sea bass (I used a chilean sea bass) was wayyy too fatty (never knew it was soo much like catfish) & the crust, while tasty, added a lot more fat & calories than I would like on a healthy dish like fish. I cooked my suace down until it was thick (too thick really) so there was no need to puree the mango & I did add a bit of coconut rum. I didn't add it until the end because I didn't want to cook all the flavor out but it was still a little too subtle. Dark rum would add more flavor. The only changes I made to the recipe, (aside from the rum) was to use cashews instead of macadamia nuts because that's what I had. I garnished w/ a bit of fresh, diced mango (should ahve thrown something green on it too). I'm not happy w/ the way I plated it either...wish I had taken advantage of my too-thick sauce & made a "shmear" across the plate & left the beautiful nut crust of the fish bare. I served this w/ Sugared Asparagus, Hawaiian Slaw & Haupia for dessert. Thansk for lettng me try it but I don't think I'll make it again.

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 22, 2007

I used halibut wich came out nicely but watch out for bones. I subbed smoked almonds that I crushed in the food processer instead of macadamia nuts. The mango sauce worked very well! I omitted the red pepper and instead of seasoned bread crumbs, I used plain because I thought it would be a better backdrop to the mango sauce and I think it was. I've used this mango sauce successfully with talapia too. Overall, a very good recipe!

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Crystal

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Reviewed: Jun. 13, 2007

WOW. Great recipe. I also added 1/4 cup of sweet coconut and zest of 1 lime with the nuts. And also used panko crumbs seasoned with old bay. I to puree the sauce make for better plating. thanks so much, will be trying this with shrimp and chicken too.

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KELED2002

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: May 27, 2007

My DH and I liked the fish alot more than the sauce. I used fat free half & half. When I tried making the sauce the first time, it curdled. I then rinsed the mango off, and boiled in a little bit of water with lemon juice and rum. I then pureed in food processor. I put it back in the pot with 1/2 tbp of butter and added the FF H/H and warmed. I must have bought the driest mango on the planet, because this one was not what I was used to. That being said, we both did not like the sauce nearly as much as we liked the fish. I served with fresh sauteed asparagus, salad, and an excellent white bourdeaux. I used haddock, because sea bass in so expensive here, although we do love it. I save that for the restaurant scene. Thanks for the post. I'll use the bread crumb mixture again.

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: May 23, 2007

i used a catfish (cheaper and available) and it worked very well, though i thought the sauce was a bit odd looking it tasted amazing! family ate it all.

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CHEF LIS

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Reviewed: Apr. 24, 2007

Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled with red Hawaiian sea salt and black pepper, then applied the nut mixture directly to the fish and baked at 450 for 15 minutes. Turned out spectacular; fish was moist and crust was toasted and slightly crunchy. Omitted red pepper flakes from nut mixture, added freshly grated nutmeg and 1/4 tsp. of brown sugar. Do not process nut mixture until smooth; that would make a paste, which would be bad. Pulse the mixture until it is light and crumbly, with plenty of nut chunks left, then apply lightly to fish without packing. I used fat free half and half for the sauce, and added freshly grated nutmeg, 1/4 cup of mango nectar, and a splash of vanilla (the good stuff, please) to the mango sauce. With fat free dairy and lemon juice your sauce will often separate or curdle; I pureed it at the end of cooking to smooth this out. Served with saffron rice and steamed broccoli. Next time I will use lime juice instead of lemon, and add a splash of coconut rum to the sauce. This recipe is just too good to miss- Thank you Deanna!!!

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BenevolentEmpress

Cooking Level: Expert

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Reviewed: Apr. 13, 2007

This receipe was awesome. Very easy to prepare with very little time. Followed the recipe as is and it was better than any restaurant.

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IAMAGYMRAT

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Reviewed: Apr. 7, 2007

This recipe is both yummy and pretty! I followed the advice of a member and pureed the mango sauce. However, I left it just slightly chunky which added nice bursts of sweetness. I also added about a Tablespoon of dark rum into the sauce. Finally, instead of sea bass I used Mahi-Mahi and served it with a side of black beans and basmati rice. I got much praise from this recipe. I will defintely make it again!

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 4, 2007

For all the work involoved, I expected the crust around the sea bass to be better. However, the MANGO cream sauce is to die for and will be used as future toppings for desserts! (Even vanilla ice-cream!) Just incredible, if that's all you take from this recipe.

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OPHELIAGRACE

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Reviewed: Mar. 31, 2007

I have to say that this is the best recipe I have ever had for Sea Bass.

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Breizy

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Reviewed: Mar. 21, 2007

Sea Bass is my favorite fish, and this is a perfect recipe that I will make again and again. I followed the recipe exactly as written. Go easy on the nut topping and the sauce. I thought more would be better, but not with this flavorful fish, and rich topping and sauce.

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Melanie

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Reviewed: Mar. 4, 2007

Neither DH or I were very impressed with this recipe. I followed it more or less to the T. The only changes I made were to use cashews instead of macadamias and lime juice instead of lemon in the sauce. The dish is quite sweet. I served it with Asian Avocado as an appetizer, then the Curried cashews, pear and grape salad. It could have been that the former two dishes over-powered the fish entirely but overall, I wasn't impressed and probably won't make this again.

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TLEW12778

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Reviewed: Jan. 17, 2007

This was wonderful...I wouldn't change a thing. My husband loves fish and would like it more often. This recipe will make me a fish fan also!! Next time I might try half and half to cut down on the calories.

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Ginny

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Reviewed: Dec. 20, 2006

This was pretty tasty. I couldn't find sea bass, so I used marlin, and other than needing a little more cooking time due to their thickness, they were just fine. I also added more mango, a couple of drops of vanilla extract, and a dash of white pepper to the mango sauce. Served with steamed broccoli for a full, (somewhat) healthy, and delicious meal. I think next time I'll either half the topping or double the sauce though, as it was a bit dry for my tastes.

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cowgirll

Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 29, 2006

I used butter instead of olive oil and drizzle some on top of the fish to increase the flavor. The mangoes didn't melt so the sauce was not smooth. It wasn't a very impressive sauce for me.

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FLPOMPANO

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Reviewed: Oct. 26, 2006

Very good. I used Chilean sea bass which is my favorite fish. I baked for 15 minutes because the filets were so thick. I broiled for 2 min and the topping burned. So next time I will cut it down to a min.

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LOSANGEL1

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2006

I changed this around a little, but I still wanted to comment on how great it was! I coudlnt find macadamia's at my grocer, so I used sliced almonds. For the mango cream sauce, I started heating and stirring it, but I couldnt get to the right consistency so I threw it in my magic bullet and the texture was much better. I added a little salt to the sauce to cut down the sweetness. It came out great.... my fiance loved it! Thanks!

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