Monday, July 4, 2011

Chilean Sea Bass with Crab Thermidor

The Bionic Man gets what he wants and he really wanted Chilean Sea Bass.   It's pricey so we don't have this often, but we love it grilled.   As an added bonus, I made my Crab Thermidor that we used to top the sea bass.  It was amazing - either would be wonderful separately, but combined, it creates an "oh wow" culinary moment.

Chilean Sea Bass with
Crab Thermidor

  • 1-2 lb Chilean Sea Bass
  • olive oil
  • salt and pepper
Directions:   Preheat grill.   Brush the fish lightly with olive oil and season with salt and pepper.   When hot, grill fish about 5 minutes on each side or until it is opaque in the center.

Crab Thermidor
  • 3 T butter
  • 3 T all purpose flour
  • 1 t salt
  • 1/2 t paprika
  • 1/2 t nutmeg
  • 1 1/2 C half and half
  • 3/4 C white cheddar, shredded
  • 1 T lemon juice
  • 16 oz crab meat, pre-cooked
Directions:   In a large saucepan, melt butter over medium-low heat.   Stir in flour, paprika, nutmeg and salt until smooth and cook for a few minutes.   Gradually add the cream and mix well to incorporate.   Reduce the heat to low and add the cheese and lemon, stirring well.   Add the crab, mix well and cook an additional 5 minutes.   Sauce should be thick.   Taste and re-season if needed.   Remove from heat, let cool briefly then serve over fish!


Lori Lynn said...

Now that's a winning combination!
Sounds very restaurant-y.

Tina @flourtrader said...

Tasty and elegant main course, too bad it is hard to get fresh seafood here. You are lucky-Simply delicious.