Pistachio Sea Bass with Crab Salad

Ingredients

• 6 servings coconut or 
• 0.3 teaspoon curry powder to taste
• 1 large egg whites lightly beaten
• 6 servings fleur del sel to taste
• 2 tablespoons juice of lime fresh
• 0.8 pound lump crab meat picked over cooked
• 2 tablespoons pistachio oil 
• 0.8 cup pistachios unsalted red shelled finely chopped (not dyed ; 3 ounces)
• 4  spring onion finely chopped
• 0.8 cup sea bass fillets (salicornia) (tiny branches along stem)
• 30 ounce sea bass fillets skinless with tweezers (3/)
• 1 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• sieve
• spatula

Directions

1. Blanch sea bean tips in a small saucepan of boiling salted water 30 seconds, then drain in a sieve and pat dry.
2. Reserve 1/4 cup sea bean tips for garnish, then stir together remaining tips with crab and scallions. Stir together lime juice and curry powder in a small bowl, then pour over crab and toss well.
3. Add salt and pepper to taste and toss to combine.
4. Cut 1 sea bass fillet in half crosswise (each piece should measure about 4 by 3 inches). Season skinned sides of both halves lightly with salt, then stack pieces, skinned sides together, to form a "steak."
5. Brush top generously with egg white and top evenly with about 2 tablespoons pistachios, pressing to adhere. Assemble 5 more servings in same manner.
6. Put oven rack in middle position and preheat oven to 350°F.
7. Fold 1 sheet of parchment in half crosswise and, starting at 1 end of crease, cut out a half heart shape, keeping vertical crease as long as possible. Unfold heart and arrange on a work surface with point nearest you, then place a fish steak just to 1 side of crease. Fold other half of heart over fish to enclose and, starting at top of crease, turn in edges of parchment in overlapping folds, about 1 inch apart, pressing each fold firmly as you go, to form a tight seal. Tuck last fold under packet and secure with a paper clip. Make 5 more packets in same manner.
8. Heat 1 tablespoon vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear 2 fish packets, starting with nut sides down, until nuts are pale golden, about 30 seconds (watch closely, as nuts burn easily). Carefully turn packets over with a slotted metal spatula and sear until fish is golden, about 2 minutes.
9. Transfer seared packets, nut sides up, with spatula to baking sheet. Sear remaining packets in same manner, adding more oil to skillet as needed.
10. Bake packets until fish is just cooked through, about 13 minutes.
11. While fish bakes, divide crab salad among 6 plates, arranging in center as a bed for fish.
12. Cut open each packet and lightly brush top (nut side) with 1 teaspoon pistachio oil, then sprinkle with fleur de sel. Carefully transfer fish with spatula to crab salad, discarding parchment, and pour coconut sauce around fish.
13. Sprinkle each with reserved sea bean tips.
14. ·Fish packets can be assembled 3 hours ahead and chilled.
15. Let stand at room temperature 45 minutes before cooking.