Spice N' Herbs Seasoning 
Lite Creole Seasoning 
Tomahawk Steak & Grilled Lobster
Indulge in the perfect surf and turf pairing. This succulent grilled lobster served alongside a flame-seared…
Get RecipeCitrus, butter and Creole seasoning blend together to enhance the flavor this fresh, high-quality white fish. Chef Gason Nelson’s Chilean Sea Bass with Louisiana Lump Crab Meat is the perfect meal for that special evening.
Ingredients
-
1 Pound Chilean Sea Bass Fillet
-
1 Egg
-
Tony’s Spice N’ Herbs Seasoning, to Taste
-
Tony’s Lite Creole Seasoning, to Taste
-
A Few Splashes of Vegetable Oil
-
8 Ounces Fresh Louisiana Lump Crab Meat
-
4-8 Ounces Unsalted Butter, Room Temperature
-
3 Ounces Panko Breadcrumbs
-
A Couple of Pinches Parsley, Chopped
-
1/4 Cup Finely Diced Red Bell Pepper
-
A Couple of Splashes of Lemon Juice
-
A Few Splashes of Worcestershire Sauce
- Clear
Directions
- To make crab meat topping, in a medium bowl, whip unsalted butter to add a little air.
- Add crab meat, parsley, red bell pepper, egg, Worcestershire sauce, lemon juice and Tony’s Lite Creole Seasoning to taste.
- Set it to the side.
- Slowly add panko.
- In a medium skillet, add a few splashes of vegetable oil over medium-high heat.
- Season sea bass generously on both sides with Tony’s Spice N’ Herbs Seasoning, then pan sear in the skillet about 2 minutes on each side.
- Place sea bass on a baking sheet and top evenly with crab mixture.
- Place in a 375°F preheated oven for 15 minutes.
NOTE:
Serve with your favorite vegetables. A little extra fresh squeeze lemon juice over the top is also good.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Fried Scallops
These golden fried scallops by @TFTI.BBQ have a flavorful Creole kick that only Tony Chachere’s can…
Get Recipe