Saturday, May 12, 2012
Macadamia-Crusted Sea Bass w Mango Cream Sauce
I love love love sea bass. I have never actually bought it to prepare myself before, as I'm too cheap. When it was on special at Whole Foods I couldn't resist, but I then found myself needing a way to prepare it.
A little web searching brought me to this recipe for Macadamia-Crusted Sea Bass with Mango Cream Sauce. It had so many elements that both the caveman and I love (a little crunch, mango... ) but obviously needed a Paleo overhaul. I got kind of creative, and the results were delicious! The coconut, mango and macadamia all work together to give this one a nice tropical taste.
Macadamia-Crusted Sea Bass with Mango Cream Sauce
adapted from All Recipes
1/2 mango, seeded, peeled and diced
1/2 cup coconut milk
1 tsp. lemon juice
pinch of salt
1/2 cup raw macadamia nuts
1/4 cup unsweetened shredded coconut
1 tsp. olive oil
1/2 tsp. black pepper
pinch of red pepper flakes
1 lb. fresh sea bass
salt & pepper
1 tsp. garlic powder
1 tbs. olive oil
Combine all topping ingredients in a food processor and process until smooth.
Preheat oven to 350. Combine mango, coconut milk and lemon juice in a small pot over medium heat. Once it comes to a boil, lower heat and allow to simmer until thick. Once thick, taste for seasoning and add a pinch of salt if desired.
Meanwhile, season the fish with salt, pepper and garlic powder. Heat olive oil in a large skillet over medium heat; add fish and sear on both sides for about 2 minutes each side.
Put fish in a baking dish and transfer to oven. Roast until cooked through. Cover fish with nut mixture and return to oven, cooking until the topping browns to your liking (about 5 minutes).
After plating fish, top with mango cream sauce.