For someone who has never cooked squirrel before, this slow-cooked squirrel is a no-brainer. As if I had been cooking this dish my entire life, my husband and two sons were extremely impressed. The bone will come off the meat easily.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ mango – peeled, seeded and diced
- ½ cup heavy cream
- 1 teaspoon lemon juice
- ½ cup chopped macadamia nuts
- ¼ cup seasoned bread crumbs
- 1 teaspoon olive oil
- ½ teaspoon black pepper
- 1 pinch red pepper flakes
- 1 pound fresh sea bass
- salt and ground black pepper to taste
- 2 cloves minced garlic
- 1 tablespoon extra virgin olive oil
Instructions
- In a food processor, combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper, and red pepper flakes. Process until smooth. Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over medium heat, combine mango, cream, and lemon juice. Bring to a boil, reduce heat, and simmer until thickened.
- 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.
- 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.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 24 g |
| Saturated Fat | 10 g |
| Sodium | 222 mg |
| Sugars | 5 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make the cream sauce because I made a pineapple mango salsa instead. I felt that the crust wasn’t crunchy enough with this recipe. Maybe I processed the nuts too much or put in too much olive oil. The flavor was delicious so I might give this recipe another try and tweak the ingredients in the crust part.
Made to spec, but used cod because there was no bass. Delicious!!
I made this and we loved it!! For the Mango sauce I used an very ripe yellow mango, half and half and skim milk ( basically because that is what I had in the house) I followed another reviewers advise and added 1/4 tsp on vanilaa to the sauce. Cod was on sale so I bought it!! Chopped up the macadamia nuts and panko but left it chunky because that’s how we like it.. Garlic powder, black pepper and parsley and mixed it all up in a ziplock.. Put it in a casserole dish with a little olive oil. Convection oven 400 degrees for 15 minutes..All we can say is wow!!
This was delicious. I agree with other reviewers about the macadamia nut topping…next time will do without it was well as puree the mango sauce so that it is smooth.
This was great. I followed the recipe except for adding a dash of Asian chili paste to the mango sauce and pureeing as others suggested. I heated the mango sauce until boiling, let cool a bit, pureed in food processor, and returned to sauce pan on warm until needed. I had a fabulous piece of sea bass – about 12 ounces and 1 1/4 inches thick served two. Served over sautéed spinach with Sushi rice on the side. Can’t wait to put leftover mango sauce on something – anything!
Everything was perfect- loved the mango cream sauce and the Mac nuts were a nice touch. The only thing I’ll do next time is use a cheaper fish like Orange Roughy or Mahi Mahi. The reason I say that, I used an expensive Chilean Sea Bass and the sauce and crust was a little over powering for that delicate fish. It was very good, just hid the fish flavor more than I’d have liked.
We substituted the sea bass for mahi-mahi with excellent results – and the mahi-mahi (which I buy frozen) is so much cheaper – fear not, try and you will agree!
I used Japanese bread crumbs mixed with my own seasonings and was very very good. Happy cooking.
Yum
Impressed my family with this one as I am a beginner cook. Used Atlantic cod because my grocer does not carry seabass. Half way through simmering the mango sauce I puréed and returned to pot. I served with fresh asparagus in a buttery lemon white wine sauce over linguine.
I had to use cod instead of sea bass. I served with angel hair pasta. Next time I would blend the cream sauce after cooking to get a smooth texture.
Made this for my wife and her mom on Mother’s Day and it was a total winner! As some others have commented, I used the broiler after adding the crust. I think this is the way to go, you don’t want to over cook such a nice piece of fish. The one thing I would have changed is that I would have pureed the mango sauce after cooking to make it nice and smooth. I mashed it up in the sauce pan and it came out fine, I just think the presentation could have gone from good to great. Served with a portobello risotto that was also a total win. If there was one drawback to this dish it was that Chilean sea bass is currently going for $17.99/lb near me, so that keeps this reserved for special occasions. Having said that, I think this recipe would be excellent on something as cheap as the tilapia we get at Costco. That could make this a Tuesday night recipe instead of just special occasions.
I was really expecting this recipe to be amazing from the reviews but for me is was really lacking. I followed the recipe but had to blend the mangos. I didn’t add any other ingredients to it but wish I was tasting the sauce as I went along because I felt like it definitely needed something more. The crust was good tasting but would have been better if it stuck and got not just brown but a little crispy. It was fun to cook dinner with mangos though.
We liked it I just wasnt over the top in love with it….nto quite sure what I would change to get it there either.
the sauce was too thin…maybe puree all the ingredients before putting them in to boil?
This is my favorite way to eat fish. I get it only occasionally because sea bass is expensive. The mango cream sauce is divine and I have used the sauce on baked pork chops and chicken.
Sauce could use a little something. Not sure what yet. I might double the amount of sauce next time too.
This was out of this world good! After searing the bass, I put them on a cookie sheet to bake but coated them with the nut/breadcrumb mixture right from the start and it came out perfect! Didn’t have time to do the mango cream sauce but will try next time. Thank you for this recipe.
I love this dish! It makes my mouth water just thinking aboutit. But to eat it is a dream come true!
Excellent recipe! I had leftover mangos that were too soft to eat, but were perfect for the recipe! Used this with tilapia instead of sea bass and it came out excellent! Thanks so much.
I made this for my family for mothers day and everyone gobbled it up!!! I agree with other people who said to cut down the olive oil, and you HAVE to puree the mango sauce. It was a hit!!!!