I adopted the recipe exactly (except using orange roughy). There's a significant amount of red pepper cayenne within this recipe. We couldn't taste the fish or even the crab, because of the red pepper cayenne. I loved the thought of making the panko crust, and i'll repeat the process, using Old Bay Seasoning, (rather from the cayenne). There is a great deal of wasted crust just for preparing two fillets of fish. For ingrediant conversions = 3 oz Panko is all about 1 1/2 cups, and 1 oz chopped parsley = about 1/2 cup. These conversions appeared to operate about suitable for the crust.
Loved this! Was stressing by what to create dinner tonight in my guys and appreciated a crabmeat encrusted white-colored fish I loved. Found that one and attempted it. I cut the butter in two (used 1 stick) and goofed after i place in double of white-colored pepper so did 1 / 2 of the cayenne. There is enough for just two big filets of orange roughy so we loved it. A rerun will certainly exist in our home. Did not have panko on hands, accustomed the seasoned bread crumbs (with Romano cheese) which i receive from our local Italian store and who understood. It had been AMAAAAAZING!
Great recipe. I needed to fudge it a little though. I'd the ocean bass only were built with a eco-friendly pepper, panko, crabmeat and parsley. I mixed everything up added some salt, pepper, Tony Chacere's seasoning along with a couple of drops of Louisiana Hot Sauce. I, too, stacked it on the top from the fish and went after that. My DH loved it and thus did I. You Have To use fresh crabmeat with this or else you will be dissappointed. Thanks Kerrie for any great dish, company will like this!!