Name: Pistachio Sea Bass with Crab Salad
Yield: Makes 6 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; 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

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Pistachio Sea Bass with Crab SaladRichard Gerhard Jung

Cooking the sea bass in parchment paper is a great technique — it keeps the pistachio topping in place and allows you to brown both the fish and the topping in the skillet (the parchment becomes translucent so you can see the browning. Since Gras is on the West Coast, he likes to use Dungeness crab when he makes this dish. We've substituted jumbo lump crabmeat because it's available year round nationwide.

Cooks' note:

·Fish packets can be assembled 3 hours ahead and chilled. Let stand at room temperature 45 minutes before cooking.

Recipe notes

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