Chilean sea bass stuffed with Dungeness crab meat

Directions

• Crab stuffing:
• Heat a medium-size sauté pan with olive oil; combine shallots, red & green bell peppers in the pan, cook until caramelized.
• Gently mix in crab meat, then add butter and stir in panko, season to taste, and remove from heat and let it cool.
• Pasta:
• Bring 3 quarts of salted water and 1 tablespoon of olive oil to a boil, then add Capelli pasta. Let boil for 3 minutes.
• Drain and pour pasta in a strainer and run past under cold water then set aside.
• Sea bass:
• Season fish, then make a 1 ½-inch slit on top of the fish, add stuffing inside the slit, drizzle olive oil over fish and exposed stuffing.
• Spray baking sheet with Pam and place the stuffed fish on the baking sheet and place it in preheated oven at 375°F for 12 minutes.
• Sauce:
• Heat a small sauce pan on medium to low fire, then pour in 8 ounces of clam juice and 8 ounces of heavy cream.
• Add garlic and 1 tablespoon of butter. Bring to a light boil, then add chopped garlic. Add 1 tablespoon of fresh coarsely chopped parsley, squeeze in lemon juice, add ¼ cup of white wine.
• In a separate bowl, mix ½ tablespoon of cornstarch and stir until smooth. Take the cornstarch and slowly add to the boiling cream sauce.
• Stir sauce to prevent from sticking on low fire until thickened. Season to taste.
• Vegetables:
• In a medium sauté pan, blanch one bunch of asparagus tips in salted water.
• After blanching asparagus, drain water then add sliced sun-dried tomatoes to the hot pan and sauté briefly.
• Pour in ¾ of the cream sauce and stir around on medium to high fire, then stir in pasta.
• Plating:
• Place the tossed pasta on a large platter and pour the remaining cream sauce over it.
• Lay the stuffed Chilean Sea Bass on top of the bed of pasta and garnish with lemon.