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1
Preheat the oven to 450 degrees F.
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2
In a large bowl, combine the spinach with the grapefruit, oranges, extra-virgin olive oil and 1/4 teaspoon of the salt, 1/8 teaspoon of the white pepper and toss well to combine.
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3
Divide the salad among 4 room temperature entree plates and set aside as you prepare the fish.
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4
Set a 14-inch saute pan over high heat and add the olive oil.
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5
Season the fish fillets on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper.
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6
When the oil is very hot, add the fillets, skin side down, and cook until crisp around the edges on the skin side, about 1 minute, turn the fillets over in the pan, then add the butter, shallots, and pecans to the pan and place in the oven.
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7
Bake until the butter is beginning to brown around the edges and the fish is almost cooked through, about 5 minutes.
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8
Remove from the oven, add the crabmeat and lemon juice (drizzle the juice over the butter) and return to the oven briefly until fish is cooked through.
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9
Remove from the oven, place 1 pat of the compound butter over each piece of fish and set each piece of fish on top of a mound of salad.
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10
Season the pecan and crabmeat in the pan with remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper, and add the parsley, chives and tarragon.
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11
Stir to combine, then divide the pecan, crabmeat relish evenly among the four plates and serve immediately.
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12
Preheat the oven to 400 degrees F.
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13
Spread the pecans on a baking sheet and lightly toast in the oven for 7 to 10 minutes.
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14
Remove from the oven and let cool.
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15
Roughly chop.
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16
Place the butter, pecans, shallots, garlic, and salt in a medium bowl, and mix well with a rubber spatula.
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17
Spoon down the middle of an 8-inch piece of parchment paper and roll into a log, about 1-inch in diameter.
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18
Wrap tightly and refrigerate until ready to use.
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19
The butter can be frozen, tightly wrapped in plastic, for up to 1 month.
