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Macadamia-Crusted Sea Bass with Mango Cream Sauce

My husband and I loved this tender, flaky pan-seared sea bass recipe at first bite! It's topped with a golden macadamia nut crust and finished with a luscious mango cream sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1712.6 kcal

Equipment

  • 1 Food Processor
  • 1 Small Saucepan
  • 1 Large Oven-Proof Skillet
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • ½ cup chopped macadamia nuts
  • ¼ cup seasoned bread crumbs
  • 4 teaspoons olive oil divided
  • ½ teaspoon ground black pepper more to taste
  • 1 pinch red pepper flakes
  • ½ mango peeled, seeded, and diced
  • ½ cup heavy cream
  • 1 teaspoon fresh lemon juice
  • 1 pound fresh sea bass
  • salt to taste
  • 2 cloves garlic minced

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine macadamia nuts, bread crumbs, 1 teaspoon oil, black pepper, and pepper flakes in the bowl of a food processor; pulse until smooth. Set aside.
  • Combine mango, cream, and lemon juice in a small saucepan over medium heat; bring to a boil, reduce heat to low, and simmer until thickened.
  • Season sea bass with salt and black pepper. Heat remaining 3 teaspoons oil and garlic in a large oven-proof skillet over medium heat. Add sea bass; sear on both sides.
  • Transfer sea bass to the preheated oven; bake until cooked through. Cover sea bass with macadamia crust mixture; return to the oven until crust browns. Top servings with mango cream sauce.

Notes

1. For the macadamia crust, pulse the nuts and breadcrumbs until finely chopped but still retaining some texture. Over-processing can lead to a pasty consistency. Consider lightly toasting the macadamia nuts beforehand for a deeper flavor profile.2. Ensure the sea bass is thoroughly patted dry before searing. This promotes a superior crust and prevents steaming. Sear only until golden, as the fish will finish cooking in the oven.3. When making the mango cream sauce, simmer gently to avoid scorching the cream. Taste and adjust the lemon juice to balance the sweetness of the mango. For an exceptionally smooth sauce, pass it through a fine-mesh sieve before serving. A tiny pinch of fresh grated ginger can add an extra layer of complexity.