Portabello and crab-encrusted Chilean Seabass with a Grand Marnier buerre blanc


Serves 2


1 Portabello chopped fine
1 T Garlic
½ cup Jumbo lump crabmeat
½ cup panko breadcrumbs
¼ cup chopped parsley
Salt and pepper to taste
~ Mix Together ~
¼ cup butter milk
2 whole eggs
~ Wisk together ~
½ cup flour
2 8oz. portions chilean seabass


Dredge fish in flour on both sides. Dip in eggwash then in portabello crab mixture. Pan sear until golden brown.

300 Colorado, Austin, TX, 78701