Reviewed: Jul. 5, 2005

My boyfriend and I made this and we thought it was great. We couldn't find seabass or macadamias, so we used snapper and cashews, and it was excellent. The mango sauce is awesome. The only thing I might do differently next time is use only 1 clove of garlic, so it doesn't overpower the flavor of the sauce. We served it with mushroom risotto and sauteed red and orange peppers.

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HOON1

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Reviewed: Jul. 1, 2005

I went a little overboard when I bought mangos the other day, and have since been trying to find recipes to use them. This one has been in my recipe box for ages so I stopped at the fish market and picked up the sea bass - OH MY! I can't believe it took me so long to make this! It was hands down delicious! I did substitute the seasoned bread crumbs (didn't have any)with the panko that I had on hand. A recipe has to be pretty special for me to make it again - this definitely is!

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2many2count

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Reviewed: Apr. 10, 2005

This was an unbelievable hit!! I cook quite often, and my boyfriend went crazy for this-- his new favorite dish. Said it was as good as something you'd find in a top restaurant. Was a little time consuming to make, but certainly worth it. I used pacific sea bass and it came out perfect. Next time I'll invite people over to share this dish. Perfect for company!

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SHELLEYRG

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Mar. 22, 2005

great recipe! we were in the boonies so we couldn't find half the ingredients....used pecans instead of macadamia nuts, mango chutney instead of real mango, and frozen haddock instead of sea-bass. It still turned out great!

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MOMO0382

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Reviewed: Feb. 23, 2005

I had hesitations making this as I am not a great cook when it comes to fish - but this tasted surprisingly delicious - my mouth was watering!! I marinated the sea bass in rice wine for a good 10 minutes to get the 'fishy' taste out, then I followed the instructions. I didn't have nuts so I just doubled up on bread crumbs, and when baked, the bread crumbs taste really crunchy and SOO yummy. I used HALF AND HALF instead of heavy cream (its less fat), and it still turned out very well.

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NIKEJOJO

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Reviewed: Jan. 24, 2005

I have never cooked Sea Bass before and I really felt like I was going out on a limb here cooking this as a first timer. All I can say is "Oh My ***"! This was SO SO good. The Macadamia nuts and the Mango are seemingly meant to go with the sea Bass. I am rarely so moved by a recipe on this site that I actually come back to leave feedback. I served it with Parmesan Risotto (from a box) and sauted up some zucchini as my veggie. Best part of all, this was supremely easy, but looks like a 5 star dish from a fancy italian restaurant. Try it once, you'll be so glad.

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Kelsolake

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2005

Great dish. I'd highly reccommend this to anyone who enjoys the taste of nuts and creme. This is very rich dish, but the taste is amazing. Go light with the crust (Sprinkle lightly to evenly cover fish, but don't over do it with a thick layer). Additionally, easy on the creme sauce as its very rich as stated and a little goes a long way. I used sea bass marinated in black bean sauce. If you're in the NY area, go to China town for fresh fish.

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BRONXCHEF

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Reviewed: Dec. 9, 2004

This recipe is awesome! Be very careful though, when I put the fish too close to the broiler, the nuts caught on fire. But once I put it out and scraped off the burned nuts, my dinnner guests raved. Love it!

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BROOKE

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2004

In the country with more fish consumed per capita than anywhere in the world, I never seem to be able to find the right fish! No sea bass in Japan in October, apparently, so I used swordfish. I would recommend marinating the fish a little beforehand in sake or white wine to cut down on the fishiness. I also highly recommend blending the sauce before simmering.

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IBNSHISHA

Cooking Level: Intermediate

Home Town: Oregon, Ohio, USA

Living In: Tsu, Mie, Japan

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Reviewed: Oct. 10, 2004

This was a nice recipe. Although had to make few changes to it. You can try it too. Macadamia nuts cost a bit too much for me so I replaced them with cashews and creme fraiche works really nicelly with the mango.

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ALFVID

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Reviewed: Aug. 31, 2004

Living next to the ocean in California I'm always looking for new good fish recipes and this one was very tasty!! I used Halibut and it came out great. Also, used a tropical salsa for the cream sauce and as it was cooking I used a stick blender to puree it. Gave it a little bit more kick.

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CSBOSS

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Reviewed: Aug. 25, 2004

This is such a good recipie! I used mahi mahi and it is absolutely devine. It is surprising quick to make as well. I've already passed it on to several people.

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LCSCOTT22

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Reviewed: May 19, 2004

I enjoyed this recipe, but used Snapper instead, and still found it very good. I did broil the nut crust to get a nice brown texture, and i also blended in some fresh basil into the macadamia crust. It was a big hit. For summer I served this with a spinach salad, topped with avocado and mango chunks with lemon and tarragon dressing, instead of rice or potatoes.

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Kathy

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Reviewed: May 9, 2004

Excellent! I had to use jarred mango b/c my grocer didnt have fresh. I also added a dash of nutmeg to the mac. crust. I used med-high heat to sear the fish for 1 min. per side before baking. I baked at 375F for 12 mins- then added the crust- then broiled for 2 mins. I served the mango sauce around the fish along side Lipton's Wild Rice and a lemon slice. This is one of my top 'Looks fou fou but is easy to make' recipes!

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SOPHIE1LAPIN

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Reviewed: Apr. 15, 2004

Very tasty. I didn't use the red pepper flakes (I can hardly take coarse black pepper) and it was fine. I broiled it to brown the topping, as was suggested in reviews. Sea bass is expensive and difficult to find in a regular grocery store, so I'll try something different next time. Thanks for the recipe!

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AMW1229

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Reviewed: Apr. 12, 2004

This was AMAZING!!!! I cooked just like the recipe called for and it turned out just wonderful. I dumped the entire mango sauce on the fish but next time I will drizzle it on because the macadamia browned fish looks so great!! My husband (with a full mouth) asked me to put this in our permanent rotation.

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Natalie E

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Reviewed: Mar. 14, 2004

This recipe is to die for. I cooked the sea bass as it called, and it was very tasty, the mango sauce was excellent.

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SOMROSE

Cooking Level: Intermediate

Living In: Oakdale, California, USA

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Reviewed: Mar. 8, 2004

I pureed the mangoes & made a creamier sauce. It was good, but a little bland. I would rather make Seabass with honeyed apples next time.

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CAIRA01

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Reviewed: Mar. 4, 2004

I held out on making this for a long time, waiting to get some sea bass. When I checked for it at the grocer...i was astonished at the expense. I decided to make it tonight with tilapia. Taking a tip from "guy chef" i left out the mac nuts (didn't have any) and simply sprinkled seasoned bread crumbs atop the baked fish. To compensate for some of the spices..such as red pepper flakes, i simply added a sprinkling of red pepper to the mango sauce along with a splash of guava-pineapple nectar. This was a very tasty dish, the prep of the fish alone, even before the crust or sauce...suprisingly, could stand alone, its that good. Thank you.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 22, 2004

Excellent! I used halibut instead of sea bass. Best halibut recipe I have had.

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LMCKINLEY

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Macadamia-Crusted Sea Bass with Mango Cream Sauce

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