Take the cilantro and the oil and blend until completely smooth set aside.
Dice pepper celery onion and mince garlic set aside.
Season fish with cajun seasoning on one side only and sear finish in the oven until cooked.
Saute the vegetables in oil until translucent season with cajun seasoning and add the etouffee base bring to a simmer and add the crabmeat slowly swirl around be careful not to break up the jumbo lump set aside until ready to plate.
Heat through the rice quinoa blend with butter.
To plate place the rice mixture on the bottom top with the fish and spoon sauce drizzle the cilantro oil for garnish.