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