2 to 3 tablespoons olive oil

1 side blue nose, sliced into traunches (can substitute sea bass or any mild white fish)

1 cup mayonnaise

2 teaspoons Dijon mustard

1 teaspoon chopped garlic

1 tablespoon finely chopped fresh tarragon leaves

1 tablespoon chopped capers

2 tablespoons chopped shallots

1 pound jumbo lump crabmeat, picked over for cartilage

Kosher salt and freshly ground black pepper

Cilantro oil, recipe follows

Heat olive oil in skillet over medium-high heat. Sear blue nose until medium rare, about 1 minute each side.

In a small mixing bowl, combine the mayonnaise, Dijon, garlic, tarragon, capers, and shallots. Mix well. Fold in the crabmeat. Season with salt and pepper. Set aside.

Lay seared blue nose around perimeter of plate. Place crab salad in center of plate. Drizzle with Cilantro Oil.

Cilantro Oil:

2 cups packed fresh cilantro, tough stems removed

Pinch cayenne

Bring a medium pot of water to a boil. Add the cilantro and blanch for 10 seconds. Remove and shock in an ice bath. Pat dry well on paper towels, squeezing to remove any excess water. Roughly chop and transfer to a blender. With the machine running, add the oil, salt, and cayenne and process until smooth. Transfer to a bowl, cover, and refrigerate overnight. Strain through a fine mesh strainer, pressing against the solids with the back of a spoon to extract as much oil as possible. Transfer to a squirt bottle and refrigerate until needed, for up to 2 weeks. (Bring to room temperature before using.)

Yield: 2 1/2 cups