Chef's Recipe


Chilean Sea Bass

Authentic yet inventive. Creative yet classic. The culinary experience with Crystal is simply exceptional.

The talented chefs from our ships are a wealth of delicious expertise, and they’re sharing some of that with you today! For those seeking to relive some of the delectable meals in the Crystal Dining Room, we recommend the indulgent recipe below. Sadly, you’ll have to provide your own six-star service and perfectly paired wine… Just another reason to book your next sailing now!

Chilean Seabass with King Crab & Red Beet Cous Cous

  • 4 ea Chilean Seabass Filets, 6 oz each
  • 4 tbsp clarified butter
  • Salt, fresh ground White Pepper
  • 4 ea King Crab Legs
  • 4 tbsp Lemon Oil

Red Beet Cous Cous

  • 1 cup Pearl Cous Cous (Israeli Cous Cous)
  • 2 tbsp. Melted Butter
  • 2 ea Shallots, peeled and fine chopped
  • 2 ½ cup Red Beet Juice
  • 2 tsp. Mascarpone Cheese
  • 2 tsp. cold butter
  • 2 tsp. grated Parmesan
  • Salt, Fresh White Pepper to taste

  • Preheat oven to 350 F (175 C).
  • For the fish, pat dry the Seabass filets with kitchen towels and season with salt and freshly ground white pepper on both sides.
  • Heat the clarified butter in a sauté pan and sear the fish, skin side down first, for one minute on each side. Transfer to a baking sheet and cook in the oven for 4-5 minutes.
  • For the Cous Cous, heat the melted butter in casserole and sauté the shallots slowly until translucent, but not browned, about 2 minutes. Add the Cous Cous and sauté for one more minute. Add the Red Beet Juice and simmer until the Beet Juice is absorbed and the Cous Cous is tender, about 5 minutes. Remove from heat and stir in the Cold Butter, Mascarpone and Parmesan Cheese, season to taste with Salt and White Pepper.
  • To serve, remove the Crab Leg Meat from the shells, cut into 2 inch pieces and heat in a 350 F oven for 2 minutes until hot. Divide the hot Cous Cous amongst 4 Shallow Plates, top each with a Seabass Filet and the Crab Meat. Drizzle one tbsp Lemon Oil over the Fish and around the Cous Cous and serve.


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