Baked Sea Bass and Mango on a Half Shellfeatured

Inspired by this delicious appetizer at Sushi Zone, I went on a mission to recreate it. Although Sushi Zone’s is still admittedly better (must be all that fresh sashimi-grade fish they use)...this is a good do-at-home alternative. Enjoy!

Wild green-lipped mussels

Wild green-lipped mussels

 
This pic has mango chunks...but I later found that thinner slices work better.

This pic has mango chunks...but I later found that thinner slices work better.

Baked Sea Bass and Mango on a Half Shell

Yield: Makes 12 pieces

Ingredients

  • 7 oz. striped sea bass
  • 1 ripe mango
  • ½ cup mayonnaise
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 12 mussel shell halves

Instructions

  1. Preheat the oven to 400 degrees, with the rack as close to the broiler as possible (top shelf).
  2. Rinse and clean your mussel shells. I found these pretty wild green-lipped mussels that were nice and large.
  3. Slice the fish in 2 inch by ¼ inch pieces, place inside the half shells. Slice the mango in 2 inch by ¼ inch pieces, place on top of the fish.
  4. Scoop the mayonnaise over each shell, mounding so that none of the mango shows through.
  5. Mix together the soy sauce and sugar. With a pastry brush, glaze the mayonnaise mixture with a thin coat of soy sauce.
  6. Bake for 10 minutes; transfer to broiler for 2-3 minutes to create a bubbly, brown crust.
http://lickmyspoon.com/recipes/baked-sea-bass-and-mango-on-a-half-shell/

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