Chilean Sea Bass With Lobster And Mango Cream Sauc

Name: Chilean Sea Bass With Lobster And Mango Cream Sauc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chilean Sea Bass filets skin removed; 1 Egg white slightly whipped; 1 C Corn meal; 1 T garlic powder; 1 T onion powder; Salt and pepper to taste; 3 T Olive Oil; 1 C Lobster Meat; 1 C Chopped Mango; Cream sauce; 1/3 C white wine; 2 T white wine vinegar; 2 T shallots; 1/2 c heavy cream; 1/2 c cold butter

Servings: persons

2 Chilean Sea Bass filets skin removed
1 Egg white slightly whipped
1 C Corn meal
1 T garlic powder
1 T onion powder
Salt and pepper to taste
3 T Olive Oil
1 C Lobster Meat
1 C Chopped Mango
Cream sauce
1/3 C white wine
2 T white wine vinegar
2 T shallots
1/2 c heavy cream
1/2 c cold butter

1
In shallow bowl mix corn meal, garlic powder, onion powder and salt and pepper. Coat sea bass in egg white and then in corn meal mixture.
2
Heat olive oil in skillet. Brown sea bass on each side, approximately 3 minutes per side. Transfer to baking dish and bake until done. (350 degrees, approximately 25 minutes)
3
In a medium sauce pan combine wine, wine vinegar and shallots. Cook until liquid is reduced by half. Stir in heavy cream and let boil down until reduced by half. Stir in butter one tablespoon at a time allowing each to melt before adding the next. Add chopped mango and keep warm.
4
To assemble, place sea bass in center of plate, top with mango cream sauce, top with chopped lobster meat and garnish with parsley.

1161

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Chilean Sea Bass filets skin removed, 1 Egg white slightly whipped, 1 C Corn meal, 1 T garlic powder, and more.

Yes, Chilean Sea Bass With Lobster And Mango Cream Sauc falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!