Pistachio Sea Bass with Crab Salad

Name: Pistachio Sea Bass with Crab Salad
Ingredients: 1/2 pound sea beans (salicornia), tips (tiny branches along stem) reserved and stems discarded (3/4 cup); 3/4 pound cooked jumbo lump crabmeat, picked over and broken into small pieces; 4 scallions, finely chopped; 2 tablespoons fresh lime juice; 1/4 teaspoon curry powder, or to taste; 6 (5-ounce) pieces skinless sea bass fillet (3/4 inch thick), bones removed with tweezers; 1 large egg white, lightly beaten; 3/4 cup finely chopped unsalted shelled pistachios (not dyed red; 3 ounces); 1 to 2 tablespoons vegetable oil; 2 tablespoons pistachio oil; Fleur de sel to taste; Coconut sauce; 6 large (24- by 14-inch) sheets white parchment paper; 6 small metal paper clips; an 18- by 12-inch baking sheet