Baked Sea Bass and Mango on a Half Shell

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!

Baked Sea Bass and Mango on a Half Shell
Ingredients:
7 oz. striped sea bass
1 ripe mango
½ cup mayonnaise
1 tablespoon soy sauce
2 teaspoons sugar
12 mussel shell halves

Preparation:
Preheat the oven to 400 degrees, with the rack as close to the broiler as possible (top shelf).

Rinse and clean your mussel shells. I found these pretty wild green-lipped mussels that were nice and large.

Wild green-lipped mussels

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.

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

Scoop the mayonnaise over each shell, mounding so that none of the mango shows through.

Mix together the soy sauce and sugar. With a pastry brush, glaze the mayonnaise mixture with a thin coat of soy sauce.

Bake for 10 minutes; transfer to broiler for 2-3 minutes to create a bubbly, brown crust.

(Makes 12 pieces)

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