Place the fish on a warm, heatproof serving platter. Top with a small pile (not a scattering) of the crabmeat and herb mixture. In the smallest saucepan you have, heat the clarified butter till a flake of parsley immediately sizzles in it. Carefully spoon the very hot butter over the fish and its topping, which will sizzle when the butter hits it. It's most dramatic to do this at the table, but be very careful: the heat of the butter presents a burning hazard if it gets splashed.

* Clarified butter -- Butter with the milk solids removed, clarified butter is an essential ingredient in Indian cuisine as well as in a lot of baking because of its delicate flavor. It is also less likely to burn than whole butter, which makes it ideal for sautéing food which must be cooked quickly over high heat. To make clarified butter place pieces of butter in a small saucepan and slowly bring it to a boil. When the butter has nearly stopped crackling, it has been clarified. Keep a constant watch on the butter, as you do not want it to brown or burn. Strain the melted butter into a covered glass container (the strainer will catch the milk solids). You can store clarified butter in the refrigerator or freezer for several months.