Sea bass with mango sauce

    30 min

    A well-flavoured fish dish, which is simple enough to make during a busy weeknight. Pan-fried sea bass fillets are served with a spicy mango sauce.

    23 people made this

    Serves: 4 

    • 50g butter
    • 1 shallot, finely chopped
    • 1 mango, peeled and cubed
    • 1 teaspoon honey
    • 4 tablespoons olive oil
    • 4 tablespoons dry white wine, such as Chardonnay
    • 1/2 teaspoon crushed chillies
    • sea salt to taste
    • 4 (175g) fillets sea bass
    • 1 tablespoon olive oil
    • white pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a frying pan over medium heat. Stir in the shallot and cook until soft and translucent, about 5 minutes. Add the mango, honey, 4 tablespoons olive oil, white wine, crushed chillies and salt. Reduce heat and simmer until liquid has reduced slightly, about 10 minutes.
    2. Meanwhile, brush both sides of the sea bass with 1 tablespoon of olive oil and season with salt and white pepper. Heat a large frying pan over medium-high heat. Arrange sea bass on the frying pan and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.

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    Reviews in English (20)


    The mango butter was good, if you like mango butter. It is more of a sauce, and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it. I personally didn't realize how sweet it was going to be, and I didn't use much. I prefer my fish cooked with lemon and butter and/or capers. So this wasn't for me, but I encourage you to try it if you were interested enough to pull up the recipe!  -  02 Jul 2010  (Review from Allrecipes US | Canada)


    wow..a surefire way to impress guests! This fish looks and tastes like it came from a 5 star restaurant. My husband said i should have snapped a photo. A rare treat indeed! Thanks!  -  13 Jan 2011  (Review from Allrecipes US | Canada)


    The mango butter is a home run topping for fish! Even though I messed it up. In a momentary lapse of judgement (brain fart) I used a whole stick of butter thinking it was a 1/4 cup. As the sauce was reducing I tasted it and was surprised that the butter was so prominant. Ooops. I ended up adding more honey and red pepper flakes and also added a little brown sugar. The end product was just ok by itself but is HEAVENLY when eaten with the fish. Next time I'll use the correct amount of butter. Oh yah, I used tilapia since that's what was on hand. Thank you for the recipe, this is what we call a "do-againer" in our house.  -  20 Jul 2010  (Review from Allrecipes US | Canada)