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Macadamia-Crusted Sea Bass with Mango Cream Sauce
Prep
20 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This elegant sea bass dish comes together in just forty minutes, making it perfect for a weeknight dinner that feels special without the fuss. The crispy macadamia crust adds incredible texture and richness, while the silky mango cream sauce brings a bright, tropical sweetness that perfectly complements the delicate fish. I love using macadamia nuts because they're packed with heart healthy monounsaturated fats that support your wellbeing. Best of all, this recipe uses simple ingredients you can find at any grocery store, and the whole thing is surprisingly straightforward to prepare. Trust me, your family will think you spent hours in the kitchen.
Ella x
Ingredients
- ½ mango - peeled, seeded and diced½ mango - peeled, seeded and diced
- ½ cup heavy cream½ cup heavy cream
- 11 teaspoon lemon juice
- ½ cup chopped macadamia nuts½ cup chopped macadamia nuts
- ¼ cup seasoned bread crumbs¼ cup seasoned bread crumbs
- 11 teaspoon olive oil
- ½ teaspoon black pepper½ teaspoon black pepper
- 11 pinch red pepper flakes
- 11 pound fresh sea bass, salt and ground black pepper to taste
- 22 cloves minced garlic
- 11 tablespoon extra virgin olive oil
Detail level
Instructions
- 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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