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Macadamia-crusted Sea Bass with Mango-Lime Salsa

Macadamia-crusted Sea Bass with Mango-Lime Salsa

Sea bass gets a delicious macadamia nut crust in this creative fish dish. Don't forget to make the mango lime salsa - it's the perfect tropical accompaniment.

Coastal Living OCTOBER 2004

  • Yield: Makes 4 servings


  • 1 cup macadamia nuts
  • 1 cup Japanese breadcrumbs (panko)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 4 (8-ounce) sea bass or halibut fillets


Pulse macadamia nuts in a food processor until finely ground. Add breadcrumbs, and pulse 2 or 3 times or until combined. Place nut mixture in a shallow dish.

Place flour in a shallow dish. Whisk eggs in a medium bowl. Sprinkle fish with salt. Dredge fish in flour; shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.

Heat oil and butter in a large heavy skillet over medium heat until butter melts. Add fish; cook 6 to 8 minutes on each side or until golden. (If nuts begin to brown too quickly, reduce heat.) Serve with Mango-Lime Salsa.


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Macadamia-crusted Sea Bass with Mango-Lime Salsa Recipe