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Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce

"This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!"

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What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 (4 ounce) fillets sea bass
  • kosher salt and ground black pepper to taste
  • 1/2 cup butter
  • 3 tablespoons light olive oil
  • 2 shallots, minced
  • 1/2 teaspoon minced garlic
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half
  • white pepper to taste
  • 1 (16 ounce) package frozen cooked crawfish tails, thawed
  • 1 (6 ounce) can lump crabmeat

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
  3. Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
  4. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 647 | Total Fat: 44.1g | Cholesterol: 289mg

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