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Categories:Viewed: 56 - Published at: 8 years ago
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)
Method
- 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.
- 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.
- 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.
