Discover the delightful fusion of tropical flavors and gourmet cooking with our Macadamia Crusted Sea Bass With Mango Cream Sauce. This recipe is a culinary gem that brings together the richness of macadamia nuts and the sweetness of mango in a creamy sauce, perfectly complementing the delicate and flaky texture of sea bass. This dish has its roots in Brazilian cuisine, known for its vibrant and exotic flavors. Whether you’re planning a special dinner or simply want to treat yourself to a restaurant-quality meal at home, this recipe will not disappoint.
Ingredients
For the Sea Bass
- 4 sea bass fillets (about 6 ounces each)
- 1 cup macadamia nuts, finely chopped
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Mango Cream Sauce
- 1 large ripe mango, peeled and diced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 teaspoon grated fresh ginger
- Salt to taste
Instructions
Preparing the Sea Bass
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Season the Fillets: Season the sea bass fillets with salt and pepper on both sides.
- Prepare the Coating: In a shallow bowl, combine the finely chopped macadamia nuts and panko breadcrumbs. Place the flour in a separate shallow dish and the beaten eggs in another shallow dish.
- Coat the Fillets: Dredge each fillet in the flour, shaking off any excess. Dip it into the beaten eggs, then coat it thoroughly with the macadamia and panko mixture, pressing gently to ensure the coating sticks.
- Sear the Fillets: Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the coated fillets for 2-3 minutes on each side until golden brown.
- Bake the Fillets: Transfer the skillet to the preheated oven and bake for 10-12 minutes or until the sea bass is cooked through and flakes easily with a fork.
Making the Mango Cream Sauce
- Blend the Mango: In a blender or food processor, puree the diced mango until smooth.
- Cook the Sauce: In a medium saucepan over medium heat, melt the butter. Add the grated ginger and sauté for about 1 minute until fragrant. Stir in the mango puree, honey, lime juice, and a pinch of salt.
- Simmer: Reduce the heat to low and stir in the heavy cream. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly.
- Adjust Seasoning: Taste and adjust the seasoning with more salt or honey as needed.
Tips and Variations
Cooking Tips
- Sea Bass Selection: Choose fresh, firm sea bass fillets for the best results. If sea bass is unavailable, you can substitute with Chilean sea bass or another firm white fish.
- Even Coating: Ensure the macadamia and panko coating is evenly distributed on the fillets for a consistent crust.
- Sauce Consistency: If the mango cream sauce is too thick, you can thin it with a little more cream or water.
Variations
- Nut Variations: Try using other nuts such as almonds or cashews for a different flavor profile.
- Spicy Kick: Add a pinch of red pepper flakes to the mango cream sauce for a spicy twist.
- Lilikoi Butter Sauce: For a Hawaiian-inspired variation, substitute the mango cream sauce with a lilikoi (passion fruit) butter sauce.
Nutritional Information (Per Serving)
- Calories: 550
- Protein: 35g
- Carbohydrates: 20g
- Fat: 38g
- Fiber: 4g
- Sugar: 10g
- Sodium: 320mg
Conclusion
Our Macadamia Crusted Sea Bass With Mango Cream Sauce is a delightful and elegant dish that brings a taste of tropical luxury to your table. The combination of the crunchy macadamia crust and the creamy, sweet, and tangy mango sauce is sure to impress your family and friends. We encourage you to try this recipe and share your experiences in the comments below. Don’t forget to check out our other top-rated sea bass recipes on easycrispyrecipes.com and subscribe to our newsletter for more delicious recipes and cooking tips.