A delightful seafood dish featuring a crispy macadamia crust and a tangy mango lime sauce.
Combine the mango, wine, sugar, ginger, and lime juice in a saucepan and simmer over medium heat until thickened.
Stir frequently to prevent sticking.
Blend the mixture until smooth and return to the saucepan. Add cream and simmer until slightly thickened.
Use an immersion blender for easier blending.
Gradually stir in the butter until incorporated. Season with salt and pepper.
Add butter in small pieces to ensure it melts evenly.
Preheat the oven to 450°F (230°C).
Ensure the oven is fully preheated for even cooking.
Process the nuts, breadcrumbs, and basil in a food processor until fine. Spread on a plate.
Pulse gently to avoid over-processing.
Mix the mayonnaise and sriracha in a bowl. Lightly season the fish with salt and pepper.
Adjust the sriracha amount to your spice preference.
Spread the mayonnaise mixture on one side of each fillet and coat with the crust mixture.
Press the crust firmly onto the fish for better adhesion.
Heat oil in an ovenproof skillet over medium heat. Sear the fish, crust side down, until golden.
Avoid overcrowding the pan for even cooking.
Flip the fish and transfer the skillet to the oven. Bake until cooked through.
Check doneness by pressing lightly; the fish should feel firm.
Serve the fish with the mango lime sauce on warmed plates.
Garnish with fresh basil leaves for a touch of color.
