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Macadamia-Crusted Sea Bass with Mango Cream Sauce

Macadamia-Crusted Sea Bass with Mango Cream Sauce

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Deanna Passero Suppes

Deanna Passero Suppes

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

GUYCHEF
72

GUYCHEF

2/2/2004

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 when I increased the macadamia nuts and decreased the bread crumbs, there still is no discernable taste that makes the several steps of making and applying the crust worth the effort. In the future I will just bake/broil/grill the sea bass and forget the crust. The mango cream sauce is another story. It is excellent and makes for a great presentation. I have made it several times with heavy cream and several with Crème fraiche. I have used slightly green mangos and ripe mangos. I prefer to use the ripe mangos and if you live in an area where you have an upscale market that sells Crème fraiche (pronounced “Krem fresh”) there is no comparison. Always use it versus regular heavy cream.

BenevolentEmpress
57

BenevolentEmpress

4/24/2007

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!!!

luv2ntertain
55

luv2ntertain

3/2/2006

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 nuts. To really jazz up the mango flavor since it's not always easy to find a real flavorful mango, I added 1/4 cup of mango nectar to the chopped mango (easily available at most grocers). Served it with orzo that I cooked in chicken broth with a splash of white wine, the juice of half a lemon, and some chopped parsley. An outstanding dish with great presentation and flavor.

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