Pistachio Sea Bass With Crab Salad
Serves: 6
Roxane Raynor
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Lime Juice (fresh)1 tsp
Curry Powder (to taste)1 large
Egg White (lightly beaten)2 tbsps
Vegetable OilDirections:
1
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
2
Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions
3
Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well
4
Add salt and pepper to taste and toss to combine
5
Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry
6
Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions
7
Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well
8
Add salt and pepper to taste and toss to combine
9
Prepare and cook fish: Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches)
10
Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak
11
" Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere
12
Assemble 5 more servings in same manner
13
Put oven rack in middle position and preheat oven to 350°F
14
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
15
Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease
16
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
17
Tuck last fold under packet and secure with a paper clip
18
Make 5 more packets in same manner
19
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)
20
Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes
21
Transfer seared packets, nut sides up, with spatula to baking sheet
22
Sear remaining packets in same manner, adding more oil to skillet as needed
23
Bake packets until fish is just cooked through, about 13 minutes
24
While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish
25
Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel
26
Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish
27
Sprinkle each with reserved sea bean tips
28
Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches)
29
Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak
30
" Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere
31
Assemble 5 more servings in same manner
32
Put oven rack in middle position and preheat oven to 350°F
33
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
34
Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease
35
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
36
Tuck last fold under packet and secure with a paper clip
37
Make 5 more packets in same manner
38
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)
39
Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes
40
Transfer seared packets, nut sides up, with spatula to baking sheet
41
Sear remaining packets in same manner, adding more oil to skillet as needed
42
Bake packets until fish is just cooked through, about 13 minutes
43
While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish
44
Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel
45
Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish
46
Sprinkle each with reserved sea bean tips