Ingredients
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8 ounces fresh crabmeat
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4 -8 ounces unsalted butter (room temperature)
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3 ounces panko breadcrumbs (Japanese bread crumbs)
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1 ounce chopped parsley
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1/4 cup finely-diced red bell pepper
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1/4 cup finely-diced yellow bell pepper
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1/2 teaspoon white pepper
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1 teaspoon salt
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1/4 teaspoon cayenne pepper
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1 teaspoon lemon juice
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1 lb chilean sea bass fillet (we used a fillet about 1 1/2-inch thick)
Instructions
- 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.
- 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.