Macadamia-Crusted Sea Bass with Mango Cream Sauce

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon of olive oil, black pepper, and red pepper flakes. Pulse until the mixture is finely ground and well combined. Set aside. (5 minutes)

Recipe View In a small saucepan, combine diced mango, heavy cream, and lemon juice. Bring to a gentle simmer over medium heat, then reduce heat to low and continue to simmer until the sauce has thickened slightly. Stir occasionally to prevent scorching. (10 minutes)

Recipe View Season sea bass fillets with sea salt and black pepper. In a large, oven-proof skillet, heat the remaining 2 teaspoons of olive oil over medium heat. Add minced garlic and sauté briefly until fragrant. (2 minutes)

Recipe View Place the seasoned sea bass fillets in the hot skillet and sear on both sides until golden brown. (6-8 minutes)

Recipe View Transfer the skillet with the seared sea bass to the preheated oven and bake until the fish is cooked through and flakes easily with a fork. (8-10 minutes)

Recipe View Remove the skillet from the oven. Carefully spread the macadamia nut mixture evenly over the top of each sea bass fillet. Return the skillet to the oven and bake until the crust is golden brown and toasted. (3-5 minutes)

Recipe View To serve, drizzle the warm mango cream sauce generously over the macadamia-crusted sea bass. Garnish with extra diced mango, if desired. Serve immediately.