Pangaea Restaurant, Beverly Hills For lunch and dinner reservations at Pangaea in Beverly Hills, call (310) 246-2100. Fresh seafood is something that even the most experienced home chefs are often reluctant to cook. But they shouldn't be, according to William Detourzos, Executive Chef at Pangaea, the up-and-coming restaurant at the hotel nikko in Beverly Hills. Fixing delicious and refreshing seafood dishes is one of the chef's specialties. He's been around great food all his life, spending his early years in his parents' Brooklyn restaurant. Chef Detourzos, or "Bill," has a strong flair for culinary innovation. It's landed him on Beverly Hills' exclusive restaurant row where he's received rave reviews and attracted Hollywood celebrities. He catered Charlton Heston's fiftieth wedding anniversary and said it was like "serving Moses," Heston's most famous movie role. On the menu today: sea bass resting on a bed of baby greens preceded by a colorful tower of crab with avocado ratatouille and mango salsa. Being a chef in California means that Bill has access to the freshest ingredients. Today, with the exception of the Greek Calamata olives, all his produce comes from California. While it sounds complicated, "Tower of Crab" is easy to assemble. Finely diced avocado, red onion, yellow bell pepper and cilantro help make up one of the three layers. Gently mix the ingredients to create a "ratatouille," a term for a Mediterranean vegetable dish. Set the ratatouille aside. Next, prepare a simple mango salsa with diced mango and jalapeno pepper. Finally, season the lump crab meat (California Dungeness is fine) with cumin, chives, and a dose of lemon grass infused olive oil. Then, take a small piece of plastic pipe (available at any hardware store) to use as a mold. Layer the ratatouille, crab meat, and mango salsa in the pipe, garnish the plate, unmold it, and voila! Your appetizer is ready. Now, onto the main course, which can be made with sea bass or any other firm-fleshed fish. Add a filet lightly seasoned with salt and pepper to a heated pan. After the fish is cooked, place it in a 350-degree oven for a few minutes, which is enough time to prep the plate. The fish will rest on a bed of field greens and a pool of scallion dressing. Simply take a trimmed, chopped bunch of scallions and blend with equal parts of rice vinegar and olive oil. Toss with the field greens and spoon an additional pool of dressing on the plate. Place a serving of the remaining avocado ratatouille on the plate. Garnish with diced tomato. Rest your fish filet atop the greens and dressing and there you have it! An elegant meal that celebrates seafood and summer in California. If you have comments or questions about this story, please E-mail Executive Producer Corita Gravitt at corita.gravitt@mailexcite.com.