Macadamia-Crusted Sea Bass with Mango Cream Sauce

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Made  times
Deanna Passero Suppes 2

"My husband and I fell in love with sea bass after we made this recipe."
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40 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
  3. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large skillet over medium heat. Sear the sea bass on both sides, and remove from heat.
  4. Transfer fish to preheated oven, and roast until cooked through. Cover the sea bass with macadamia crust, and return to the oven until crust browns. Top with the mango cream sauce.


  1. 175 Ratings

Most helpful positive review

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 w...

Most helpful critical review

This was the first time I've had chilean sea bass and I was excited to try this recipe, but was left completely disappointed (and broke)! I followed the recipe almost exactly, however it came ou...

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 w...

Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled with red Hawaiian sea salt and black pepper, then applied the nut mixture directly to the fish and bake...

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...

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. ...

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. ...

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 ...

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...

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 gold...

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

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