Reviewed: Feb. 18, 2004

I used halibut instead and it was wonderful!!! We invited some friends over and they agreed with us, it's the best halibut ever. I added some sugar to the sauce, only because the mango was not very sweet, and a pinch of kosher salt.

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STRATMAN

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Reviewed: Feb. 3, 2004

This recipe was just plain delicious! I used fresh Atlantic cod and substituted cashews for the macadamia nuts. The mango-cream sauce was a pure delight and I can't wait to use it on other dishes, even desserts! I was scared that the half/half would curdle, but it came out perfect for me. I peeled, seeded, and diced the fresh mango earlier in the day and sprinkled the lemon juice over the fruit and refrigerated it, then added the half/half before putting the mix in the sauce pan when I was ready to cook. Yummm! I served the fish with a side of almond/dried cranberry/parsley rice, and a fresh salad of baby spinach,arugula, and slivered carrots. Thanks for the excellent recipe!

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SanAntonioElvis

Cooking Level: Intermediate

Home Town: Dudley, Massachusetts, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 31, 2004

Since I am a huge fan of (Chilean) sea bass, I made this recipe several times and played with it before reviewing. In my opinion, the macadamia/bread crumb crust is not worth the trouble. Even when I increased the macadamia nuts and decreased the bread crumbs, there still is no discernable taste that makes the several steps of making and applying the crust worth the effort. In the future I will just bake/broil/grill the sea bass and forget the crust. The mango cream sauce is another story. It is excellent and makes for a great presentation. I have made it several times with heavy cream and several with Crème fraiche. I have used slightly green mangos and ripe mangos. I prefer to use the ripe mangos and if you live in an area where you have an upscale market that sells Crème fraiche (pronounced “Krem fresh”) there is no comparison. Always use it versus regular heavy cream.

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GUYCHEF

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 1, 2004

Wonderful flavor! I used a whole fresh mango, but the cream sauce was still a bit heavy for our taste, so I served it with spring mix salad and fresh baked french bread. Hubby loved it.

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JOYCESHAW

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Reviewed: Nov. 22, 2003

I really liked the mango sauce on the fish. I used cod fish instead of sea bass and almonds instead of macadamia nuts. This worked nicely. I will try with macadamia next time too.

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JENN_77

Cooking Level: Expert

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Reviewed: Nov. 11, 2003

This recipe is amazing!! We only made a couple of changes. We used halibut instead of sea bass because the store did not have sea bass, and we put a tablespoon of butter in the baking tin under the fish. We also did not have time to let the macademia crusting brown because the fish was already at 145 F, and we did not want to overcook the fish. But it didn't matter. This turned out to be simply *awesome*. My husband and I ate all four servings! Thanks!

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AMPHORAS

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Reviewed: Oct. 11, 2003

WOW! I used orange roughy because my market didn't have sea bass and I skipped the bread crumbs and just chopped the nuts and added the seasonings to it. I served the fish on top of a pile of blanched spinach sauteed with garlic and drizzled the cream sauce around the plate and on top of the fish. It looked and tasted wonderful. Thanks for the recipe!!

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MANDAK

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Reviewed: Sep. 26, 2003

This recipe is delicious and easy to make. Instead of sea bass I used tilapia and mango salsa instead of fresh mango at the request of other reviews. Just as good. This is better than any restaurant!

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SunnyFL

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Reviewed: Sep. 15, 2003

I served this with rice pilaf and a mixed veggie blend. Very good! I took the leftover mango sauce and put it on top of vanilla ice cream with a few slices of fresh pineapple. DELISH! Thank you!

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Sep. 12, 2003

We couldn't get macadamia nuts so we substituted cashews. It was amazing!! Can't wait to try it with the macadamia nuts. Added a touch of vanilla to the sauce, it enhanced the flavour. Mashed the mango almost completely, improved the texture of the sauce. Definitely a favorite!!

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Janine

Cooking Level: Intermediate

Living In: Barrie, Ontario, Canada

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Reviewed: Sep. 1, 2003

This was fabulous! Easy to make with gourmet results. I followed it exactly. WIll surely make again.

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RENEEVG

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Reviewed: Aug. 25, 2003

we substituted halibut filets for this, and left off the bread crumbs, however the spirit of this dish was preserved entirely I'm sure -- a very simple, very delicious dish. And the mango cream sauce was so easy and so wonderful to make! I would love to hear what others are pairing with it though. Kristi

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KPULS

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Reviewed: Jul. 6, 2003

Simply amazing. Great mix of flavors and very easy to make. Thanks for the recipe!!

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CEGILLY

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Reviewed: Jul. 4, 2003

I love macadamia nuts and actually searched the site for recipes that used it. Not as a dessert though, but as a main/side dish - I'm glad I found this one. I used salted Macadamia nuts and the mango sauce came out really delicious - I followed another reviewer's advice and pureed the mango sauce - It was so gourmet looking I was quite proud of the results. I tried this with salmon instead of Sea Bass - works well too :)

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je_suis_unique

Home Town: New York, New York, USA

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Reviewed: Jun. 19, 2003

This was excellent ;)

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GAYZEE

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Reviewed: Jun. 17, 2003

Easy to prepare and tasty. The "encrusted" component makes an impressive presentation for guests. Cooked the bass within an hour of catching it - - I'm sure that helped! Our male guests found the mango cream sauce to be a "bit sweet", while female guests loved it. Served with basmati rice and sauteed broccoli rabe. This recipe would work well with any white fish. Chicken, perhaps? Will definitely make again.

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POPPASQUASH

Cooking Level: Professional

Home Town: Boston, Massachusetts, USA

Living In: Tiverton, Rhode Island, USA

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Reviewed: Jun. 3, 2003

Yummy recipe. The only change in ingrediants I made was to use evaporated skim milk instead of the cream and used tilapia fish I wanted a smoother texture to the sauce, so I put this in a blender first. The contrast in tastes was just wonderful. I'll make this again, when I can afford macadamia nuts again.. :D

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Mar. 31, 2003

This is a great recipe. I just used fresh made Mango Salsa from a local store with the heavy cream to make the sauce. YUMMY! I also used my left over nuts the next night with chicken and it was very good also.

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MOMDY

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Reviewed: Mar. 29, 2003

Perfect: easy to prepare, gourmet results.

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KRAZEKOOTR

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Reviewed: Feb. 22, 2003

this recipe is the best!!!! I entertain with it all the time. Very easy to do and WOW waht a dish!

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BABYDUCK115

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Macadamia-Crusted Sea Bass with Mango Cream Sauce

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