Crab-crusted Monchong

Pacific Rim flavors permeate this dish, with furikake flakes mixed into the crabmeat topping. (Furikake is a Japanese condiment made of sesame seeds, seaweed flakes, dried and ground fish, and various other ingredients, typically sprinkled over rice.)

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crab crusted monchong recipe

Crab-crusted Monchong recipe from: Pineapple Grill

Prep Time: 1 hour

Number of Servings: 4

Ingredients: 1.5 lbs. monchong or any firm white fish, cut into 4 equal portions

CRABMEAT CRUST

  • 1 clump crabmeat (1 oz. scoop)
  • 1/2 c. mayonnaise
  • 1.5 tsp. furikake
  • 1/4 tsp. salt
  • pinch of ground black pepper

LEMON BEURRE BLANC

  • 1/2 c. white wine
  • 3 Tbsp. rice wine vinegar
  • 3 Tbsp. shallot, sliced
  • 1/2 tsp. thyme, fresh
  • 1 tsp. lemon juice
  • 1 bay leaf
  • 1/4 c. heavy whipping cream
  • 3/4 lb. unsalted butter, softened
  • salt & white pepper, to taste

Directions: Break up crabmeat and mix well with mayonnaise, furikake, salt and pepper. Refrigerate.

Beurre blanc: Place white wine, vinegar, shallots, thyme, lemon juice and bay leaf in a 1 quart pot over high heat and reduce to 3 Tbsp. Remove pot from heat and stir in whipping cream. Slowly whisk in softened butter, 2 Tbsp. at a time, until all the butter is incorporated. Season with salt and white pepper, to taste. Keep warm.

Preheat oven to 450 degrees.

In a frying pan, heat 3 Tbsp. olive oil on medium-high heat, and saute fish (4 minutes total per inch of thickness), turning once. Place fish on baking sheet and top with crab mixture, portioning crab evenly among the four filets. Bake for 5 minutes to brown crabmeat.

Serve with beurre blanc sauce, asparagus, and sweet-potato mash or rice pilaf.


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