Pistachio Sea Bass with Crab Salad

Pistachio Sea Bass with Crab Salad
Photo by Richard Gerhard Jung


  • ¼ teaspoon curry powder
  • ¾ pound cooked jumbo lump crabmeat
  • 4 scallions
  • 6 5-oz pieces skinless sea bass fillet (3/4 inch thick)
  • ½ pound sea beans (salicornia)
  • 2 tablespoons fresh lime juice
  • Fleur de sel
  • + 7 more ingredients
    • 6 large (24- by 14-inch) sheets white parchment paper
    • ¾ cup finely chopped unsalted shelled pistachios (not dyed red)
    • 1 large egg white
    • 2 tablespoons vegetable oil
    • 6 small metal paper clips
    • 2 tablespoons pistachio oil
    • 1 18- by 12-inch baking sheet

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 ...

View full recipe at Epicurious


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