Sea Bass with Mango & Coconut

sea bass

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia and cod are more affordable alternatives with similar textures.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while evaporated milk is budget-friendly.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers add crunch with less heat, and banana peppers are often less expensive.

coconut flakes

🥗Healthier: toasted almonds

💰Cheaper: sunflower seeds

Toasted almonds provide a nutty flavor while sunflower seeds are cost-effective.

Preheat oven.

Slice sea bass almost to the bottom in a Hasselbeck style.

Season fish with salt and pepper, sprinkle from high up for even distribution.

Pour three-quarters of the marinade (mango, Shishido pepper, garlic, lime zest, lime juice, coconut cream) over the fish and rub it in.

Crush macadamia nuts in a ziplock bag with a rolling pin and sprinkle over the fish.

Add unsweetened shredded coconut on top of the fish.

Prepare roasted veggies by cutting ends off green beans and mixing with Shishido peppers and extra marinade.

Season veggies with salt, pepper, and a light drizzle of olive oil.

Roast fish and veggies in the oven until cooked through and crispy.

Plate the fish over a salad of sturdy leafy greens, adding roasted veggies and a drizzle of balsamic vinaigrette.

Garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens