In a medium-size skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion, bell pepper, 1/2 teaspoon of the salt, and 1/4 teaspoon of the white pepper. Cook, stirring, for 1 minute. Add the mushrooms and cook, stirring, for 1 minute until the mushrooms are slightly soft. Add the crabmeat and garlic and cook, stirring, for 1 minute. Add 1 tablespoon of the chives and remove from the heat. Keep warm.
Season the fish with the remaining 1 teaspoon salt and 1 teaspoon white pepper. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the fish and cook for 3 minutes on each side. Remove from the heat.
To serve, pool about 2 tablespoons of the sabayon in the center of each of eight serving plates. Divide the mushroom mixture into 8 equal portions and arrange over the sabayon. Top each serving with a fillet of fish and drizzle each with 2 teaspoons of the balsamic vinegar. Garnish with the remaining 1 tablespoon chives.
Yield: 8 servings