C ombine crabmeat, celery, and corn in mixing bowl. Sprinkle with lemon juice, add mayonnaise, and gently stir to combine. Season to taste with Tabasco and pepper. Fill each tomato half with a generous tablespoonful of crab salad. And Lemon Y ou may substitute other fleshy whitefish such as mahimahi or bluefish if shark is not available.
H eat the oil in a large nonstick skillet over high heat.
Sear fish 1 minutes each side. Reduce heat to moderate and cook and additional 2 minutes per side. Then reduce heat to low, add parsley, tomato, and lemon juice, and cover pan. Cook until fish is opaque in center, about 4 minutes longer. Place fish on individual plates and spoon on sauce to serve.