Place the fish fillets flesh side down on a tray. Brush the skin with oil to keep from sticking. Turn over and generously coat the fillets with dry seasoning and brush with margarine. Cook skin-side down until the flesh at the thickest part of fillet flakes easily with a fork. Do not turn fillets over, cook on skin side only--the skin will keep the fish moist during cooking.
Remove fish from tray with a large spatula to avoid breaking fillets. Gently plate the fillets. Top with Crabmeat Sauce.
