With this pistachio crust topping, I like to use sea bass – a mild, slightly sweet fish that tends to be moist, buttery and tender when cooked. I prefer striped, black or Barramundi varieties. Chilean sea bass, while popular, is actually not a sea bass; it’s a clever rebranding of Patagonian Toothfish. It’s also tasty, but keep in mind it’s higher in mercury. You can also use other, mild white fish including grouper, cod, haddock or even halibut. This pistachio crust is also delicious on salmon, too!