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Pistachio Sea Bass With Crab Salad

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Pistachio Sea Bass With Crab Salad

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
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