Crabmeat Crusted Chilean Sea Bass Recipes

CRABMEAT CRUSTED CHILEAN SEA BASS

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.

BLACK SEA BASS WITH CORN AND JUMBO LUMP CRAB SAUTE

Steps:

• Score the skin side of the sea bass fillet (make a few small slit marks in the skin with a sharp knife). Season the fish with salt and pepper.
• Preheat a medium saute pan over high heat and add 2 ounces of olive oil. When the oil is smoking, add the fish, skin side down. Reduce heat to medium and press fillet with a spatula to crisp the skin. When the skin is browned, flip fish. (The total cooking time for the fish should be 5 minutes). Remove from pan and keep warm.
• Add the remaining 2 ounces olive oil to the saute pan. Add the corn, onion, red pepper, and poblano pepper and saute for 1 minute. Add the crabmeat, chives, and chopped thyme, stirring to blend. Adjust seasoning to taste. Add the chicken stock and whisk in the butter to form a sauce. Reduce until sauce consistency.
• Arrange the sauteed vegetable mixture in a large serving bowl. Top with the warm bass fillet and roasted fingerling potatoes. Garnish with a sprig of thyme.

CAROLYN'S SENSUAL SEA BASS FILLETS WITH CRAWFISH AND CRAB SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
• Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
• Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.