Macadamia-Crusted Fish with Mango Sauce

    40 mins

    The mango and macademia nuts worked beautifully with sea bass, which is what I used for this dish. Any fleshy fish will work well here. Everyone loved its sweet spicy flavours.

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    Serves: 4 

    • 1/2 mango - peeled, seeded and diced
    • 1/2 cup cream
    • 1 teaspoon lemon juice
    • 1/2 cup chopped macadamia nuts
    • 1/4 cup seasoned bread crumbs
    • 1 teaspoon olive oil
    • 1/2 teaspoon black pepper
    • 1 pinch red chilli flakes
    • 455 g fresh fish
    • salt and ground black pepper to taste
    • 2 cloves minced garlic
    • 15 ml extra virgin olive oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red chilli flakes. Process until smooth. Preheat oven to 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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