Crab-Crusted Grouper

Ingredients

• 8 ounces fresh lump crabmeat, picked over
• 6 tablespoons mayonnaise
• 1/4 cup panko
• 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)
• 1/2 teaspoon Old Bay seasoning
• 2 tablespoons thinly sliced chives, plus 1/2 cup 2-inch-long chive pieces, divided
• 4 (6-ounce) skinless grouper fillets
• 2 tablespoons plus 1 1/2 teaspoons olive oil, divided
• 2 tablespoons homemade or store-bought blackening seasoning
• 1 1/2 teaspoons fresh lemon juice, plus lemon wedges, for serving
• 1/4 teaspoon kosher salt
• 1 cup loosely packed fresh parsley leaves

Steps

1. Preheat oven to 400°F with rack in upper third position. Stir together crab, mayonnaise, panko, Parmigiano-Reggiano, Old Bay seasoning, and thinly sliced chives in a small bowl. Cover and chill until ready to use.
2. Rub fish fillets with 1 tablespoon oil; sprinkle evenly with blackening seasoning. Set aside.
3. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil, and swirl to coat bottom of skillet. Add fish, and sear until lightly browned on bottom sides, about 1 minute. Flip fish, and remove from heat. (Fish will not be cooked through.)
4. Top each fillet with about 1/4 cup crab mixture, pressing to adhere. Transfer skillet to oven; bake 6 minutes. Without removing skillet from oven, increase oven temperature to broil. Broil until crust is golden brown and a thermometer inserted into thickest portion of fillet registers 145°F, 2 to 3 minutes. Remove from oven; let rest 5 minutes.
5. Meanwhile, whisk together lemon juice, salt, and remaining 1 1/2 teaspoons oil in a small bowl until combined. Add parsley and 2-inch chive pieces to bowl; toss to coat. Serve fish with herb salad and lemon wedges.