PISTACHIO SEA BASS WITH CRAB SALAD
Provided by Laurent Gras
Categories Fish Nut Shellfish Bake Dinner Pistachio Bass Crab Curry Fall Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make crab salad:
- Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.
- 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. Add salt and pepper to taste and toss to combine.
- Prepare and cook fish:
- 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." Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.
- Put oven rack in middle position and preheat oven to 350°F.
- 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.
- 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. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.
- Bake packets until fish is just cooked through, about 13 minutes.
- While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for 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. Sprinkle each with reserved sea bean tips.
CRABMEAT CRUSTED CHILEAN SEA BASS
My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.
Provided by Kerriedoll
Categories Bass
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- To make crabmeat crust, whip butter in electric mixer at high speed until it turns white and fluffy.
- Add crabmeat, parsley, red and yellow bell pepper, white pepper, salt, cayenne, and lemon juice until fully incorporated.
- Slowly add Panco while mixing on low speed.
- Roll crust between parchment paper until 1/2" thick.
- Remove top layer of parchment paper and lay fish fillet on top of crust.
- Cut crust along the outline of the filet.
- Flip fish over onto nonstick baking pan and peel away parchment paper.
- Broil until golden brown, approximately 3-5 minutes.
- Finish cooking in 375 degree oven until fish is moist and flaky, approximately 20 minutes.
Nutrition Facts : Calories 911.8, Fat 54.2, SaturatedFat 31, Cholesterol 282, Sodium 1978.9, Carbohydrate 35.5, Fiber 3.2, Sugar 3.7, Protein 68.7
COCONUT SAUCE
Provided by Laurent Gras
Categories Sauce Blender Chicken Ginger Herb Quick & Easy Coconut Lemongrass Gourmet
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Bring stock, coconut milk, and chicken to a boil in a 1 1/2- to 2-quart saucepan, then reduce heat and simmer, uncovered, 45 minutes.
- Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Add lemongrass, ginger, and chile to coconut mixture and bring to a boil. Remove pan from heat and let stand, covered, 30 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids, then return to pan and bring to a boil. Season with salt. Blend sauce in a blender until frothy, about 30 seconds (use caution when blending hot liquids). Serve immediately.
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