Reviewed: Aug. 29, 2006

My husband and I loved this recipe! I used rock fish since it was the only fresh, wild fish available and it tasted great. I made the following changes: substituted fat-free half & half for heavy cream; doubled the lemon juice; added 2 tsp of white rum to the mango cream; skipped the bread crumbs and red pepper flakes and the pan searing. Update: Tried this again with Orange Roughy and it was very tasty. Any white boneless fish would probably be great with this recipe. I served with sauted snow peas and soba noodles, both dressed with sesame oil, soy sauce, ginger and garlic. Gave the meal a Pan-Asian twist. 2nd Update: Tried this again with Halibut and skipped the Mango cream sauce entirely and it was still delicious!

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chi-love

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Reviewed: Aug. 11, 2006

This fish is so good! I used tilapia filets instead of sea bass, and skipped the pan-searing step - I put the nut-crusted raw fish right in the oven. I turned on the broiler for a couple of minutes at the end to further brown the crust. The fish was very good, and the sauce complements it well.

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JENSPIN

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 4, 2006

Great recipe. I used mahi mahi instead of halibut. The bread crumbs were too much though, next time I'll only use the crumbled nuts.

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LILYP

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Reviewed: Aug. 1, 2006

This was amazing. I served it to 6 and everyone loved it (even my 4 and 6 year old nephews although one didn't like the mango sauce.) I would definitely make this again.

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Rika

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Reviewed: Jul. 12, 2006

I havn't eaten fish since 1994 and I've been really closed minded about eating any type of fish, but this recipe has definately opened my mind up, I am slowly breaking into other fish. This one is an ABSOLUTELY GREAT recipe

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New Experiments

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Reviewed: Jun. 20, 2006

I made this last night and hubby was VERY impressed! The fish came out perfect--very moist and the topping added to the presentation. I didn't have a mango, so I made the sauce with cream, parmesan cheese, lemon, and a splash of white wine. Will try the mango next time.

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BARBIEL

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Reviewed: Jun. 1, 2006

A delicious and easy gourmet treat! Perfect for entertaining. I used halibut since I couldnt find Sea Bass and it tasted great!

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: May 9, 2006

This was one of the best meals I have ever made or have eaten at the best restaurants!! What unbelieveable taste! My husband & kids loved it. It would be a great special occasion meal but I made it during the week because we had a friend who caught fresh sea bass on a fishing trip -- how lucky were we??!! And then to find this unbelieveable recipe was a bonus. I have e-mailed friends to share it and I'm sure they will love it just as much. I can't wait to try it with other fish and maybe other nuts! Thanks for sharing this -- I love you for it!

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ANTGINA

Cooking Level: Expert

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Reviewed: May 5, 2006

Fantastic! My boyfriend raved about this dish. I used Red Snapper because there was beautiful fresh fish at the store, and it's hard to find good fish in Colorado. We had a nice ripe mango on hand, which was definitely helpful. Because of the thin fillets I used I cooked them in the oven with the crust on them, worked great.

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Aileen

Cooking Level: Expert

Home Town: Grand Junction, Colorado, USA

Living In: Longmont, Colorado, USA

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Reviewed: Apr. 24, 2006

This is wonderful! So delicious, easy to make and it looks beautiful when it's done. I used halibut instead of the sea bass. The mango sauce is so good, you don't want to miss out on it, it's creamy but not too sweet. Yummmmm I will make this again & again.

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JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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Reviewed: Mar. 2, 2006

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.

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luv2ntertain

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Reviewed: Jan. 24, 2006

Took a bit of time to make, but well worth the effort. I didn't have macadamia nuts on hand so I used a combination of pistachio and peanuts. I also used ready-made mango sauce from a vineyard.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Dec. 23, 2005

Delicious. I used halibut instead of sea bass. Needed a little bit more salt and pepper. I loved the crunchy taste of the macadamia and bread crumbs.

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KMOR

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Reviewed: Oct. 12, 2005

The fish was awesome! Well, it would have been super awesome if it had stopped at the salt and pepper, searing and baking. The breading though was less than impressive, too bland and it took away from the fish.

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ABERSOWL

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Reviewed: Oct. 6, 2005

Excellent recipes. I used halibut instead of sea bass and half and half instead of cream and it came out delicious. Make sure when you are heating the half and half not to let it curdle. Fantastic!

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mattfoo

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Reviewed: Sep. 26, 2005

The mango sause was YUMMY. I used mahi mahi because sea bass was out of season and mahi was on sale. My friends really enjoyed this rich combo. It's like making a $40 meal for less then half but all of the favor.

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BIGLUVABLEGAL

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Reviewed: Sep. 7, 2005

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!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Jul. 30, 2005

Great Recipe!!! i grilled the sea bass with the olive oil and garlic drizzled on top, instead of pan searing. will certinly make this again, maybe with another white fish, since sea bass is so darn expensive. my future mother-in-law said it was the best fish she has ever tasted.. a success

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bgmiller

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Reviewed: Jul. 14, 2005

This recipe was delicious, and the combination of flavors and textures really makes for a wonderful meal. I have been raving about this to all of my friends!

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RJN19

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Reviewed: Jul. 13, 2005

This recipe was awesome! An easy $30+ entree at any elegant restaurant. Hubby, who is slowly starting to like more fish, loved this! I love all kinds of fish so I knew it would be a keeper. Some substitutions I made: I used Del Monte jarred mango in extra light syrup because the store didnt have fresh. Also, I was told at the fish market that sea bass is not in season right now, so I used a nice fresh halibut fillet instead. I also used fresh garlic, which makes a world of difference in any recipe. As I was making this, hubby kept hanging around the kitchen - just smelled too good to keep him away! After pan searing it per the directions, I baked it at 400 degrees for 15 min. (I had a pretty thick halibut fillet so 350 would have taken forever) and that was perfect. After adding the macadamia crust, I broiled it for about a minute. Any longer and it would have burned, but it came out perfect!! The fish, the crust, and the mango sauce all work so well together. I sauteed up some zuchinni and made mushroom risotto as my sides. I can't wait to try the recipe again with sea bass. I'm going to make this for my parents for their anniversary, its that good. FYI - Definitely use macadamias - even though they can be expensive, the flavor is worth it!

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