The Party Trio Recipe

Preheat and prep

Position the oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly oil or spray it.

Make marinade

In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp Dijon mustard, chopped dill, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate fillets

Pat salmon fillets dry with paper towels, place skin-side down on the prepared sheet, and brush the marinade evenly over the flesh. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Broil

Broil the fillets 6–8 minutes until the top is lightly browned and the fish flakes at the thickest part (internal temp ~125–130°F for medium). Thicker fillets may need an additional 1–2 minutes. Watch closely to avoid burning.

Finish and serve

Remove from oven, let rest 1–2 minutes, garnish with lemon wedges and extra chopped dill or parsley, and serve with tartar/remoulade and chips.

Bring to room temperature & season

Pat seabass fillets dry and let sit at room temperature 10–15 minutes. Season both sides with 1 tsp kosher salt and 1 tsp black pepper.

Heat pan

Heat a large heavy skillet over medium-high heat. Add 1 tbs olive oil and 2 tbs unsalted butter; when butter foams and oil shimmers, it's ready.

Sear fillets

Place fillets flesh-side down and press gently for 10 seconds to ensure even contact. Sear 3–4 minutes until a golden crust forms, then carefully flip and sear the second side 2–3 minutes until cooked through (internal temperature about 130–135°F) — timing depends on thickness.

Make pan sauce

Reduce heat to medium. Add remaining 1 tbs butter and the minced shallot to the pan; cook 30–45 seconds until fragrant. Add 1 tsp minced garlic and cook 15 seconds. Deglaze with 1 tbs white wine (or stock), scraping browned bits. Stir in 1 tbs lemon juice and 1 tbs chopped thyme, swirl until sauce emulsifies, then spoon over fillets.

Serve

Transfer seabass to warmed plates, spoon pan sauce on top, garnish with a pinch of thyme and a lemon wedge, and serve alongside chips and crab cakes.

Prepare crab mixture

In a large bowl gently combine 1 lb lump crab meat, 3 tbs panko, 3 tbs mayonnaise, 1 tsp Dijon, 1 tsp Worcestershire, beaten egg, 2 tbs sliced green onion, 2 tbs chopped parsley, 1 tsp Old Bay, 1 tsp lemon zest, 1/2 tsp kosher salt and 1/2 tsp black pepper. Fold mixture carefully to keep lumps of crab intact. If mixture seems too loose, add up to 1 tbs more panko; if too dry, add 1 tbs mayonnaise.

Form cakes

Portion mixture into 8 equal pieces and gently shape into 8 compact patties about 3 inches across and 3/4-1 inch thick. Chill on a tray for 20–30 minutes to help them set.

Coat cakes

Spread 1/2 cup extra panko on a plate and gently press the outside of each chilled patty into the crumbs to lightly coat both sides. Shake off excess.

Pan-fry

Heat a large skillet over medium heat and add 2 tbs butter and 2 tbs vegetable oil. When butter is melted and hot but not smoking, add crab cakes (work in batches if needed) and fry 3–4 minutes per side until golden brown and heated through. Transfer to a rack or paper towel-lined plate to drain briefly.

Serve

Serve crab cakes warm with tartar or remoulade, lemon wedges, and chopped parsley. Place on the plate with salmon and seabass and a pile of homemade chips.

Slice potatoes

Using a mandoline or very sharp knife, slice potatoes paper-thin (about 1.2–1.8 mm). Keep slices even for uniform crisping. Rinse slices in cold water to remove surface starch.

Soak and dry

Soak the potato slices in a bowl of cold water for 20–30 minutes to remove excess starch (this yields crisper chips). Drain and spread on clean kitchen towels or paper towels and dry thoroughly — moisture will cause oil to spit.

Heat oil

In a heavy pot or deep fryer, heat 4 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping one slice: it should sizzle immediately and float.

Fry chips

Fry potatoes in small batches so the oil temperature stays steady. Cook 2–4 minutes per batch, stirring occasionally, until golden and crisp. Use a slotted spoon to transfer chips to a paper towel-lined tray to drain.

Season

While still hot, season chips with 2 tsp kosher salt, 1 tsp black pepper and optional 1 tsp smoked paprika. Toss gently to coat.

Hold crisp

If making ahead, keep chips in a single layer on a baking sheet in a 225°F (110°C) oven for up to 20 minutes to stay warm and crisp; avoid long holding times to prevent softening.

Arrange one broiled salmon fillet, one Chilean seabass fillet, and two crab cakes per four-person portion (adjust proportionally). Place a generous handful of homemade chips alongside. Add a ramekin of tartar/remoulade, garnish with microgreens or chopped parsley and extra lemon wedges. Serve immediately while fish and crab cakes are hot and chips are crisp.