Chilean Sea Bass with Crabmeat crust
1 lb. chilean sea bass fillet (approx. 1 1/2 inch thick)
1 cup fresh crabmeat
6 T. unsalted butter, softened
1/3 cup Panko breadcrumbs
2 T. parsley, chopped
1/4 cup red bell pepper, chopped finely
1/4 cup yellow bell pepper, chopped finely
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon lemon juice
Whip butter with electric mixer until it turns light and fluffy.
Add crabmeat, parsley, red and yellow bell pepper, salt and pepper, cayenne and lemon juice and mix gently until all ingredients are fully incorporated.
Add Panko crumbs and gently mix until combined.
Roll mixture between two pieces of parchment paper until about 1/2 inch thick and the length of your fish fillet. Refrigerate until slightly firm. Approximately 30 minutes.
Remove crab mixture from refrigerator and remove the top layer of parchment paper. Lay fish fillet on top of crab mixture and cut along the outline of the fillet.
Flip the fish over onto a baking tray and peel away the parchment paper. Press the crab mixture over the top of the fillet.
Broil fish until golden brown, approximately 3-5 minutes.
Turn off broiler. Finish cooking the fish at 375 degrees for another 15-20 or until fish is flaky.