Macadamia Barramundi with Mango Cream Sauce

    40 minutes

    You can't get much better than this! Seared and roasted macadamia-crusted barramundi with a tangy tropical sauce. It's heaven!

    204 people made this

    Serves: 4 

    • 1/2 mango - peeled, seeded and diced
    • 1/2 cup (125ml) thickened cream
    • 1 teaspoon lemon juice
    • 1/2 cup chopped macadamia nuts
    • 1/4 cup bread crumbs
    • 1 teaspoon olive oil
    • 1/2 teaspoon black pepper
    • 1 pinch chilli flakes
    • 500g fresh barramundi
    • salt and ground black pepper to taste
    • 2 cloves minced garlic
    • 1 tablespoon extra virgin olive oil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. In a food processor combine macadamia nuts, bread crumbs, 1 teaspoon olive oil, black pepper and chilli flakes. Process until smooth. Preheat oven to 180 degrees C.
    2. In a small saucepan over medium heat combine mango, cream and lemon juice. Bring to a boil, reduce heat and simmer until thickened.
    3. Season fish with salt and black pepper. Heat 1 tablespoon olive oil and crushed garlic in a large frypan over medium heat. Sear the fish on both sides and remove from heat.
    4. Transfer fish to preheated oven and roast until cooked through. Cover the fish with macadamia crust and return to the oven until crust browns. Top with the mango cream sauce.

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    Reviews in English (145)


    I tried this with the bread crumb and macadamia and found it great also tried without the mix and just cooked the fish and mango cream sauce and found that to be just as nice  -  04 Jun 2016


    Since I am a huge fan of (Chilean) sea bass, I made this recipe several times and played with it before reviewing. In my opinion, the macadamia/bread crumb crust is not worth the trouble. Even when I increased the macadamia nuts and decreased the bread crumbs, there still is no discernable taste that makes the several steps of making and applying the crust worth the effort. In the future I will just bake/broil/grill the sea bass and forget the crust. The mango cream sauce is another story. It is excellent and makes for a great presentation. I have made it several times with heavy cream and several with Crème fraiche. I have used slightly green mangos and ripe mangos. I prefer to use the ripe mangos and if you live in an area where you have an upscale market that sells Crème fraiche (pronounced “Krem fresh”) there is no comparison. Always use it versus regular heavy cream.  -  31 Jan 2004  (Review from Allrecipes USA and Canada)


    Killer!! I used wild salmon filets, brushed them with garlic infused olive oil, sprinkled with red Hawaiian sea salt and black pepper, then applied the nut mixture directly to the fish and baked at 450 for 15 minutes. Turned out spectacular; fish was moist and crust was toasted and slightly crunchy. Omitted red pepper flakes from nut mixture, added freshly grated nutmeg and 1/4 tsp. of brown sugar. Do not process nut mixture until smooth; that would make a paste, which would be bad. Pulse the mixture until it is light and crumbly, with plenty of nut chunks left, then apply lightly to fish without packing. I used fat free half and half for the sauce, and added freshly grated nutmeg, 1/4 cup of mango nectar, and a splash of vanilla (the good stuff, please) to the mango sauce. With fat free dairy and lemon juice your sauce will often separate or curdle; I pureed it at the end of cooking to smooth this out. Served with saffron rice and steamed broccoli. Next time I will use lime juice instead of lemon, and add a splash of coconut rum to the sauce. This recipe is just too good to miss- Thank you Deanna!!!  -  24 Apr 2007  (Review from Allrecipes USA and Canada)