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Macadamia-Crusted Sea Bass with Mango Cream Sauce

SUBMITTED BY: deanna PHOTO BY: LynnInHK

"My husband and I fell in love with sea bass after we made this recipe."

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Read Reviews (103)

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 mango - peeled, seeded and diced
1/2 cup heavy cream
1 teaspoon lemon juice
1/2 cup chopped macadamia nuts
1/4 cup seasoned bread crumbs
1 teaspoon olive oil
1/2 teaspoon black pepper
1 pinch red pepper flakes
1 pound fresh sea bass
salt and ground black pepper to taste
2 cloves minced garlic
1 tablespoon extra virgin olive oil

DIRECTIONS

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).
In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
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.
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.

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REVIEWS

Reviewed on Mar. 2, 2006 by luv2ntertain

This is the best fish recipe I have ever prepared. I served it on a large white platter with... MORE

Reviewed on Feb. 2, 2004 by GUYCHEF

Since I am a huge fan of (Chilean) sea bass, I made this recipe several times and played with... MORE

Reviewed on Jan. 18, 2003 by GWARRENPSY

Delicious and easy to prepare. For the reviewer who had difficulty with the mango sauce: I... MORE

Reviewed on Sep. 7, 2005 by Kristy

Delicious recipe! I didn't change anything except the type of fish I used. I used mahi mahi... MORE

Reviewed on Apr. 24, 2007 by BenevolentEmpress

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

BenevolentEmpress
Apr. 24, 2007

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 baked at 450 for 15 minutes. Turned out spectacular; fish was moist and crust was toasted and slightly crunchy. Omitted red pepper flakes from nut mixture, added freshly grated nutmeg and 1/4 tsp. of brown sugar. Do not process nut mixture until smooth; that would make a paste, which would be bad. Pulse the mixture until it is light and crumbly, with plenty of nut chunks left, then apply lightly to fish without packing. I used fat free half and half for the sauce, and added freshly grated nutmeg, 1/4 cup of mango nectar, and a splash of vanilla (the good stuff, please) to the mango sauce. With fat free dairy and lemon juice your sauce will often separate or curdle; I pureed it at the end of cooking to smooth this out. Served with saffron rice and steamed broccoli. Next time I will use lime juice instead of lemon, and add a splash of coconut rum to the sauce. This recipe is just too good to miss- Thank you Deanna!!!

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7 users found this review helpful

Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled... MORE

Reviewed on Jul. 13, 2005 by MomSavedbyGrace

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MomSavedbyGrace
Jul. 13, 2005

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. Some substitutions I made: I used Del Monte jarred mango in extra light syrup because the store didnt have fresh. Also, I was told at the fish market that sea bass is not in season right now, so I used a nice fresh halibut fillet instead. I also used fresh garlic, which makes a world of difference in any recipe. As I was making this, hubby kept hanging around the kitchen - just smelled too good to keep him away! After pan searing it per the directions, I baked it at 400 degrees for 15 min. (I had a pretty thick halibut fillet so 350 would have taken forever) and that was perfect. After adding the macadamia crust, I broiled it for about a minute. Any longer and it would have burned, but it came out perfect!! The fish, the crust, and the mango sauce all work so well together. I sauteed up some zuchinni and made mushroom risotto as my sides. I can't wait to try the recipe again with sea bass. I'm going to make this for my parents for their anniversary, its that good. FYI - Definitely use macadamias - even though they can be expensive, the flavor is worth it!

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7 users found this review helpful

This recipe was awesome! An easy $30+ entree at any elegant restaurant. Hubby, who is slowly... MORE

Reviewed on Sep. 30, 2003 by HOOLIE

WONDERFUL! I put a small dash of nutmeg in the crust mixture, and it was superb. Also, I used... MORE

Reviewed on Sep. 30, 2003 by DOOLEY1

Outstanding dish! I pureed the mango sauce in a blender for a smoother texture. Plus, the... MORE

Reviewed on May 25, 2003 by MELISSARAPP

My husband and I love this recipe because of the texture that the nuts give the sea bass along... MORE

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