SEA BASS TOPPED WITH CRAB
If you’ve ever seen Chilean sea bass as a special on a menu somewhere, chances are the server has talked it up. Sea bass is super delicious and has one of the best textures around, with moist, thick, buttery but still flaky flesh that holds up to a variety of flavors and cooking methods. You can often find it stuffed or topped with crab, like in this recipe.
Fun fact: Chilean sea bass used to be known as Patagonian Tooth Fish until a fish wholesaler in 1977 rebranded it to sound fancier. Since then, it’s only risen in popularity. Whatever its true name, I just call it wonderful. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes
1 tablespoon extra-virgin olive oil
4 (6-ounce) pieces sea bass
8 ounces crab meat, drained
1 tablespoon freshly squeezed lemon juice
1 teaspoon chopped fresh thyme leaves
Salt
Freshly ground black pepper
1 or 2 tablespoons sliced scallion, for garnish
- In a large skillet over medium-high heat, heat the olive oil. Fry the sea bass for about 3 minutes, then turn it, keeping the whole piece intact. Cook for an additional 3 minutes on the other side.
- In a small bowl, mix the crab meat with the lemon juice and thyme. Season with salt and pepper.
- Plate the fish, and serve topped with the crab meat and garnished with the sliced scallions.
VARIATION 1 SCALLOPS TOPPED WITH CRAB: Instead of fish, quickly sauté 10 to 20 small scallops (or 5 to 10 larger ones) in hot butter over medium-high heat for 1½ to 2 minutes per side, depending on their size. The delicately sweet flesh caramelizes beautifully.
VARIATION 2 SEA BASS TOPPED WITH CRAB AND PINEAPPLE CURRY SAUCE: In a saucepan, whisk ¼ cup pineapple juice, 1½ teaspoons curry powder, ½ teaspoon ginger, the juice of 1 lime, and 2 to 3 tablespoons canned coconut cream (the solid part that sits on top of coconut milk when refrigerated). Bring to a gentle boil, and then reduce the heat to low and simmer until thick. Pour over the crab-topped sea bass and serve hot with an extra wedge of lime.
