PISTACHIO CRUSTED SEA BASS WITH CRABMEAT STUFFING
1 1 lb. can of Crabmeat
2 Celery Sticks
1 White Onion
2 Cloves of Garlic
1 Cup of seasoned Breadcrumbs
½ Cup of Parmesan Cheese
½ Stick of Butter
1/3 Cup of Vegetable Oil
2-4 Sea Bass Filets (striped bass)
1 Cup of Shelled Pistachio Nuts
1 TBS Butter
Put 1/3 cup of vegetable oil in a pan. Add chopped white onion, celery and garlic and sauté until tender. Add the crabmeat and mix thoroughly. Add bread crumbs and mix well into the crabmeat and veggies. The breadcrumbs can be added to your desired consistency. Add Parmesan Cheese set aside and keep warm.
Place the Pistachio nuts into a plastic bag lay on a flat cutting surface and pound with a kitchen or tenderizing mallet until they are in small pieces. Place the crushed Pistachio nuts onto a flat platter and spread evenly. Add salt and pepper to your taste. Roll the sea bass filets in the nuts until completely coated and set aside. Take a tablespoon of butter and place equal amounts on each filet. Heat oven to 400 degrees and bake the fish for 12-14 minutes. Remove from the oven plate and put a heaping tablespoon of the crabmeat stuffing on each piece of fish. Serve with rice and fresh veggies.