To be honest, I'm not sure this even rated 4 stars ...which really surprises me considering the reviews...maybe I didn't execute it well. But I thought the sea bass (I used a chilean sea bass) was wayyy too fatty (never knew it was soo much like catfish) & the crust, while tasty, added a lot more fat & calories than I would like on a healthy dish like fish. I cooked my suace down until it was thick (too thick really) so there was no need to puree the mango & I did add a bit of coconut rum. I didn't add it until the end because I didn't want to cook all the flavor out but it was still a little too subtle. Dark rum would add more flavor. The only changes I made to the recipe, (aside from the rum) was to use cashews instead of macadamia nuts because that's what I had. I garnished w/ a bit of fresh, diced mango (should ahve thrown something green on it too). I'm not happy w/ the way I plated it either...wish I had taken advantage of my too-thick sauce & made a "shmear" across the plate & left the beautiful nut crust of the fish bare. I served this w/ Sugared Asparagus, Hawaiian Slaw & Haupia for dessert. Thansk for lettng me try it but I don't think I'll make it again.
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To be honest, I'm not sure this even rated 4 stars ...which really surprises me considering...