Rockfish With Crab and Old Bay Cream Sauce |
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Prep Time: 8 Minutes Cook Time: 15 Minutes |
Ready In: 23 Minutes Servings: 4 |
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Rockfish is a Chesapeak Bay watershed treasure . This is a memorable dish for a special occasion. Recipe from McCormick and Co. Ingredients:
1 1/2 lbs rockfish or 1 1/2 lbs striped bass fillets |
2 1/2 teaspoons mccormick old bay seasoning with garlic and herb, divided |
3 tablespoons butter, divided |
2 tablespoons white wine |
1 green onion, finely chopped |
1 cup heavy cream |
2 teaspoons dijon mustard |
8 ounces lump crabmeat (or backfin) |
Directions:
1. Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
2. Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
3. Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.
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