Pesto Pistachio Crusted Sea Bass with Crab

Pesto Pistachio Encrusted Sea Bass with Crab

Ingredients:  

TT crushed Pistachio

1 garlic clove

TT Pesto Sauce

TT Parmesan cheese, grated

Salt and pepper, to taste

3 tablespoons white wine

1/2 tablespoon lemon juice

1 teaspoon black peppercorns

TT unsalted butter

TT Sliced Scallion

1 cup red ripe tomato sauce (recipe follows)

1 sea bass fillet

TT lump crabmeat

Red Ripe Tomato Sauce:

Extra virgin olive oil    

¼ cup  onion, 

2 cloves garlic, chopped

TT  dried oregano

TT Worcestershire sauce

TT cooking wine/sherry

TT heavy cream

½ qt diced tomatoes

TT  tomato puree

2 teaspoons sugar

1 tablespoon balsamic vinegar Sauté all veggies add tomatoes and season, thicken with paste add sherry finish with crab meat

Procedure:

Trim fish and spread a small amount of prepared pesto over the surface. Arrange on paper-lined sheet pans and bake at 400°F until fish flakes and crust is slightly browned.