Macadamia-Crusted Sea Bass with Mango Cream Sauce

Finally, the third excellent dish I made last week was Macadamia-Crusted Sea Bass with Mango Cream Sauce.  I had found this recipe a while ago when R.'s mom bought some sea bass and couldn't decide what to do with it, so I went on Allrecipes.com and this was one of two recipes I found for her (she ended up using the other one), but it sounded so good I saved it to try on my own someday.  Well, that "someday" took a while because ethically-sourced sea bass is not that easy to come by and is definitely expensive, but I recently came across some certified-sustainable sea bass at my local supermarket so I decided to finally give this recipe a try, and the result was delicious!

The preparation was pretty simple, though I wasn't completely sure how long sea bass took "until cooked through" so I went with the 10-minutes-of-cooking-per-1-inch-of-fish heuristic and what I got was perfectly fluffy fish.  The macadamia crust was really awesome even though it didn't really brown for me as much as I think it should have, and I was hesitant to leave it in the oven for too long for fear of overcooking the sea bass.  It was tasty though, which I guess is the most important thing.  The mango sauce was simple but very good.  All in all, a good recipe that I will try again, but perhaps on a different kind of white fish.  I'm thinking maybe mahi mahi.

Macadamia-Crusted Sea Bass with Mango Cream Sauce

Recipe courtesy of:
Allrecipes.com (get the recipe here)