Chilean Sea Bass With Lobster And Mango Cream Sauc – a delicious recipe with Chilean, Egg, meal, garlic powder, onion powder, Salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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
g
Fat
32
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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