Prep 20 mins
Cook 25 mins
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.
- 453.59 g chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
- 226.79 g fresh crabmeat
- 226.79 g unsalted butter (room temperature)
- 85.04 g panko breadcrumbs (Japanese bread crumbs)
- 28.34 g chopped parsley
- 59.14 ml finely-diced red bell pepper
- 59.14 ml finely-diced yellow bell pepper
- 2.46 ml white pepper
- 4.92 ml salt
- 4.92 ml cayenne pepper
- 4.92 ml 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.
I followed the recipe exactly (except using orange roughy). There is way too much cayenne pepper in this recipe. We couldn't taste the fish or the crab, due to the cayenne pepper. I liked the idea of making the panko crust, and I will try it again, using Old Bay Seasoning, (instead of the cayenne). There was quite a lot of wasted crust for just preparing two fillets of fish. For ingrediant conversions = 3 oz Panko is about 1 1/2 cups, and 1 oz chopped parsley = about 1/2 cup. These conversions seemed to work about right for the crust.
Loved this! Was stressing about what to make for dinner tonight for my guys and remembered a crabmeat encrusted white fish I loved. Found this one and tried it. I cut the butter in half (used 1 stick) and goofed when I put in double the amount of white pepper so did half of the cayenne. There was enough for 2 big filets of orange roughy and we loved it. A rerun is sure to occur in our house. Didn't have panko on hand, so used the seasoned bread crumbs (with Romano cheese) that I get from our local Italian store and who knew?! It was AMAAAAAZING!
Great recipe.....I had to fudge it a bit though. I had the sea bass but only had a green pepper, panko, crabmeat and parsley. I mixed it all up added some salt, pepper, Tony Chacere's seasoning and a few drops of Louisiana Hot Sauce. I, too, piled it on top of the fish and went from there. My DH loved it and so did I. You MUST use fresh crabmeat for this or you will be dissappointed. Thanks Kerrie for a great dish, company will love this!!