Pistachio Sea Bass with Crab Salad

Name: Pistachio Sea Bass with Crab Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Coconut sauce; 0 teaspoons curry powder, or to taste; 1 large egg white, lightly beaten; 6 servings Fleur de sel to taste; 2 Tbsps fresh lime juice; 340 grams cooked jumbo lump crabmeat, picked over and broken into small pieces; 2 Tbsps pistachio oil; 177 milliliters finely chopped unsalted shelled pistachios (not dyed red; 3 ounces); 4 scallions, finely chopped; 177 milliliters 1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded; 850 grams skinless sea bass fillet (3/4 inch thick), bones removed with tweezers; 1 Tbsp vegetable oil

Pistachio Sea Bass with Crab Salad might be just the main course you are searching for. One serving contains 374 calories, 40g of protein, and 21g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of coconut sauce, fleur de sel, sea bass fillet, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Sieve

Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well.

Ingredients you will need

Curry Powder

Lime Juice

Green Onions

Crab

Equipment you will use

Bowl

Add salt and pepper to taste and toss to combine.

Ingredients you will need

Salt And Pepper

Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak."

Ingredients you will need

Seabass

Steak

Salt

Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.

Ingredients you will need

Pistachio Nuts

Egg Whites

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.

Ingredients you will need

Steak

Fish

Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes.

Ingredients you will need

Vegetable Oil

Fish

Nuts

Equipment you will use

Frying Pan

Spatula

Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Frying Pan

Spatula

Bake packets until fish is just cooked through, about 13 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.

Ingredients you will need

Crab

Fish

Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish.

Ingredients you will need

Pistachio Oil

Fleur De Sel

Coconut

Sauce

Crab

Fish

Equipment you will use

Spatula

Sprinkle each with reserved sea bean tips.

·Fish packets can be assembled 3 hours ahead and chilled.

Ingredients you will need

Fish

Let stand at room temperature 45 minutes before cooking.

Equipment

Ingredients

Servings:

6servings

Coconut sauce 0teaspoons

curry powder, or to taste 1large

egg white, lightly beaten 6servings

Fleur de sel to taste 2Tbsps

fresh lime juice 340grams

cooked jumbo lump crabmeat, picked over and broken into small pieces 2Tbsps

pistachio oil 177milliliters

finely chopped unsalted shelled pistachios (not dyed red; 3 ounces)4

scallions, finely chopped 177milliliters

1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded 850grams

skinless sea bass fillet (3/4 inch thick), bones removed with tweezers 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.