Reviewed: Jan. 27, 2003

easy and delish!

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YEEHAH

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Reviewed: Jan. 21, 2003

Loved it, easy to make and very, very good

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BUBBACHEF

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Reviewed: Dec. 29, 2002

Very nice flavor. Will definetly make this again.

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KZJNK

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Reviewed: Oct. 8, 2002

Fantastic recipe. Absolutely delicious. Good enough to serve to your gourmet guests.

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Grammy Lev

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Reviewed: Sep. 23, 2002

This meal was delicious! It tasted as though I worked very long and hard, but in truth the preparation was quite simple. I'd recommend this for a special dinner, or picky eater as well!

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DAWNMAN

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Reviewed: Aug. 9, 2002

This was FABULOUS!!! As good as any restaurant!!! :)

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SCIRAMI

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Reviewed: Jun. 24, 2002

My husband and I love this recipe because of the texture that the nuts give the sea bass along with the contrasting salty and sweet taste of the garlic and fish mixing with the mango sauce. This is a recipe that we seldom have leftovers for.

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MELISSARAPP

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Reviewed: May 31, 2002

this is delicious although i used lesscrema in the sauce because the fish is rich enough on its own.

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DANAYOBST

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Reviewed: May 12, 2002

WONDERFUL! I put a small dash of nutmeg in the crust mixture, and it was superb. Also, I used orange roughy instead of sea bass to economize. I just baked it at 375 for about 15 minutes, then added the crust & broiled, per another reviewer's recommendation. Thanks for this unforgettable recipe!

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HOOLIE

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Reviewed: May 4, 2002

Delicious and easy to prepare. For the reviewer who had difficulty with the mango sauce: I used a combination of fat free half and half and skim milk so I don't think that's the problem. I do find when adding lemon juice to milk that it can curdle so I blended part of the sauce first, then put it on the stove at low heat to reduce.

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GWARRENPSY

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Reviewed: Apr. 12, 2002

The crust on the fish was delicious; I used orange roughy and dipped the seared, but uncooked fish in the crust before baking and it turned out great. However, I tried twice to make the cream sauce and the cream curdled. I did use half milk, half cream, so maybe that was the problem.

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SVPORTER

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Reviewed: Apr. 4, 2002

Very good recipe. Broiling after adding the topping is the way to go.

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GRNFLASH

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Reviewed: Jan. 29, 2002

Outstanding dish! I pureed the mango sauce in a blender for a smoother texture. Plus, the recipe called for baking after applying the crust; instead I broiled for just a few minutes until golden brown.

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