2 filets of white fish. You could use tilapia, flounder, snapper and many others. I used flounder for this recipe.2 clusters of snow crab or a couple king crab claws (you could also use jumbo lump crab)
2 handfuls of spinach
1 shallot
1/2 cup of bread crumbs
I start by coating the two filets with olive oil and seasoning them lightly with salt. Set them aside and bring a pan of water (large enough for the crabs) to a boil. Boil the crab legs for about 3 minutes. Remove the crab legs from the pot and set aside. Once cooled, pick the meat out of the crab legs and set aside. Next slice the shallot and saute on low heat until translucent, remove and place in bowl with crab meat. Saute two handfuls of spinach, let cool and place in bowl. Add a drizzle of olive oil and bread crumbs to bowl, and salt and pepper as necessary. Mix stuffing lightly. You don't want to break up the crab meat too much.
Lay one filet on plate, layer with stuffing, lay other filet on top of (see photo). You can cook by either baking at 425 for about 12-15 minutes or use my favorite method. To use my method, set your oven to broil and place the oven rack in the center of the oven. Next heat an oven safe frying pan on the stove over med-high heat. When your pan is hot, place the fish in it and put it on the center oven rack for about 10 minutes until the top piece of fish is golden brown and cooked through.
I served this with a beurre blanc sauce, but, honestly, it doens't need any sauce.
