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My boyfriend and I just finished having this for dinner -- wonderful!! I had to tweak the original recipe, and what follows is the end result. I'm sure the crust could actually be used on all kinds of fish -- Chilean sea bass is pretty expensive (ours was almost $30/lb), but you could likely substitute any kind of white fish with good results.
- 1 lb chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
- 8 ounces fresh crabmeat
- 8 ounces unsalted butter (room temperature)
- 3 ounces panko breadcrumbs (Japanese bread crumbs)
- 1 ounce chopped parsley
- 1⁄4 cup finely-diced red bell pepper
- 1⁄4 cup finely-diced yellow bell pepper
- 1⁄2 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 teaspoon lemon juice
- 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; discard remaining crust.
- 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.