Pistachio Sea Bass With Crab Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
365
FAT
53%
CHOL
106%
SOD
41%

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Ingredients for 6 servings

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

Special equipment: 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet

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