Chilean Sea Bass With Lobster And Mango Cream Sauc

• 2 Chilean Sea Bass filets skin removed
• 1 Egg white slightly whipped
• 1 C Corn meal
• 1 T garlic powder
• 1 T onion powder
• Salt and pepper to taste
• 3 T Olive Oil
• 1 C Lobster Meat
• 1 C Chopped Mango
• Cream sauce
• 1/3 C white wine
• 2 T white wine vinegar
• 2 T shallots
• 1/2 c heavy cream
• 1/2 c cold butter

1. In shallow bowl mix corn meal, garlic powder, onion powder and salt and pepper. Coat sea bass in egg white and then in corn meal mixture.
2. Heat olive oil in skillet. Brown sea bass on each side, approximately 3 minutes per side. Transfer to baking dish and bake until done. (350 degrees, approximately 25 minutes)
3. In a medium sauce pan combine wine, wine vinegar and shallots. Cook until liquid is reduced by half. Stir in heavy cream and let boil down until reduced by half. Stir in butter one tablespoon at a time allowing each to melt before adding the next. Add chopped mango and keep warm.
4. To assemble, place sea bass in center of plate, top with mango cream sauce, top with chopped lobster meat and garnish with parsley.

chilean, egg, meal, garlic powder, onion powder, salt, olive oil, lobster, mango, cream sauce, white wine, t, t, heavy cream, cold butter

Taken from www.epicurious.com/recipes/member/views/chilean-sea-bass-with-lobster-and-mango-cream-sauc-1201056 (may not work)