Grilled Cobia Fish With Sautéed Jumbo Lump Crabmeat

• 3 tablespoons salted butter
• 1 pound jumbo lump crabmeat
• Salt and freshly ground black pepper to taste
• Six 8-ounce Cobia fillets, about ½ inch thick (or other firm, flaky white fish, such as redfish or black drum)
• 1/4 cup olive oil
• 1 recipe meunière butter
• 3 lemons, cut into wedges

Preheat an outdoor gas or charcoal grill.

In a medium sauté pan, melt the butter over medium-high heat. Add the crabmeat and season with salt and pepper. Stir very gently and sauté for 4 minutes, or until heated through. Set aside while grilling the fish.

Brush the fish fillets with olive oil and season with salt and pepper. Grill the fish for 3 minutes on each side, taking care not to overcook. Remove from the grill.

Immediately place the Cobia fillets in the centers of 6 dinner plates. If the crabmeat has become cold, flash-heat it over high heat and equally divide it atop the 6 fish fillets. Drizzle meunière butter atop each dish and garnish with lemon wedges. Serve at once.

Serves 6

Note: If you are using an alternate type of fish you may have to adjust the cooking time.