Macadamia Crusted Sea Bass with Mango Cream Sauce

Enjoy a taste of the tropics with this delicious recipe for Macadamia Crusted Sea Bass with Mango Cream Sauce. The crunchy macadamia nut crust adds a wonderful texture to the tender sea bass fillets, while the creamy mango sauce provides a burst of fruity sweetness. This impressive dish is perfect for a special dinner or entertaining guests. Serve with a side of steamed rice or roasted vegetables for a complete meal.

Ingredients

• 4 sea bass fillets
• 1 cup macadamia nuts
• 1/2 cup panko breadcrumbs
• 1/4 cup flour
• 2 eggs, beaten
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 ripe mango, peeled and diced
• 1/2 cup heavy cream
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/4 teaspoon red pepper flakes

Directions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, pulse the macadamia nuts until coarsely ground.
3. In a shallow dish, combine the ground macadamia nuts, panko breadcrumbs, flour, salt, and pepper.
4. Dip each sea bass fillet in beaten eggs, then transfer to the macadamia nut mixture, pressing firmly to coat both sides.
5. Heat olive oil in an ovenproof skillet over medium-high heat.
6. Add the coated sea bass fillets and cook for 2 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
8. While the fish is baking, prepare the mango cream sauce.
9. In a blender, combine the diced mango, heavy cream, honey, lime juice, and red pepper flakes.
10. Blend until smooth and creamy.
11. Transfer the sauce to a small saucepan and heat over medium heat until warmed through.
12. To serve, place a sea bass fillet on each plate and drizzle with the mango cream sauce.
13. Garnish with fresh herbs or diced mango if desired.

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