1 lb. Chilean sea bass
1 tbsp. olive oil
salt and pepper to taste

Crust:

2 oz. Macadamia nuts
1 oz. Japanese bread crumbs
1 tsp. olive oil
salt and pepper to taste

Mango Sauce:

1/2 mango, chopped
1/2 c. heavy cream
1 tsp. lemon juice

Place ingredients in saucepan and sauté until thick. Pan sear the sea bass, then roast in the oven until cooked through. Cover the top of the fish with the Macadamia crust and return to the oven until it is brown. Top with sauce.

Serves 2.