How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Is Pistachio Sea Bass with Crab Salad suitable as seafood?

Yes, Pistachio Sea Bass with Crab Salad falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Pistachio Sea Bass with Crab Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pistachio Sea Bass with Crab Salad Recipe

Name: Pistachio Sea Bass with Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded (3/4 cup); 3/4 pound cooked jumbo lump crabmeat, picked over and broken into small pieces; 4 scallions, finely chopped; 2 tablespoons fresh lime juice; 1/4 teaspoon curry powder, or to taste; 6 (5-ounce) pieces skinless sea bass fillet (3/4 inch thick), bones removed with tweezers; 1 large egg white, lightly beaten; 3/4 cup finely chopped unsalted shelled pistachios (not dyed red; 3 ounces); 1 to 2 tablespoons vegetable oil; 2 tablespoons pistachio oil; Fleur de sel to taste; Coconut sauce; Special equipment: 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded (3/4 cup)

3/4 pound cooked jumbo lump crabmeat, picked over and broken into small pieces

4 scallions, finely chopped

2 tablespoons fresh lime juice

1/4 teaspoon curry powder, or to taste

6 (5-ounce) pieces skinless sea bass fillet (3/4 inch thick), bones removed with tweezers

1 large egg white, lightly beaten

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

1 to 2 tablespoons vegetable oil

2 tablespoons pistachio oil

Fleur de sel to taste

Coconut sauce

Special equipment: 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

Pistachio Sea Bass with Crab Salad

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