Baked Sea Bass & Mango on the Half Shell
This Baked Sea Bass & Mango on the Half Shell is the perfect appetizer to wow your guests and keep them coming back for more!
7 oz. striped sea bass
1 ripe mango
½ cup mayonnaise
1 tablespoon Aloha shoyu
2 teaspoons sugar
12 mussel shell halves
Preheat the oven to 400 degrees, with the rack as close to the broiler as possible (top shelf).
Rinse and clean your mussel shells. I found these pretty wild green-lipped mussels that were nice and large.
Wild green-lipped mussels
Slice the fish in 2 inch by ¼ inch pieces, place inside the half shells. Slice the mango in 2 inch by ¼ inch pieces, place on top of the fish.
Scoop the mayonnaise over each shell, mounding so that none of the mango shows through.
Mix together the soy sauce and sugar. With a pastry brush, glaze the mayonnaise mixture with a thin coat of soy sauce.
Bake for 10 minutes; transfer to broiler for 2-3 minutes to create a bubbly, brown crust.
(Makes 12 pieces)