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Macadamia-Crusted Sea Bass with Mango Cream Sauce

Reviewed: May 13, 2013
Made this for my wife and her mom on Mother's Day and it was a total winner! As some others have commented, I used the broiler after adding the crust. I think this is the way to go, you don't want to over cook such a nice piece of fish. The one thing I would have changed is that I would have pureed the mango sauce after cooking to make it nice and smooth. I mashed it up in the sauce pan and it came out fine, I just think the presentation could have gone from good to great. Served with a portobello risotto that was also a total win. If there was one drawback to this dish it was that Chilean sea bass is currently going for $17.99/lb near me, so that keeps this reserved for special occasions. Having said that, I think this recipe would be excellent on something as cheap as the tilapia we get at Costco. That could make this a Tuesday night recipe instead of just special occasions.
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