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Rockfish with Crab and Old Bay Cream Sauce

SUBMITTED BY: Old Bay®      PHOTO BY: GotRice?

"Rockfish or striped bass has long been considered one of the Chesapeake Bay Watersheds greatest treasures. With a delicately seasoned cream sauce and lumps of tender crab meat, it doesn't matter if you're celebrating a new promotion or sharing an intimate dinner with friends, this delicious recipe is sure to make dinner a memorable occasion for all."
PREP TIME  8 Min
COOK TIME  15 Min
READY IN  23 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 pounds rockfish or striped bass fillets
  • 2 1/2 teaspoons McCormick® Old Bay with Garlic & Herb Seasoning, divided
  • 3 tablespoons butter, divided
  • 2 tablespoons white wine
  • 1 green onion, finely chopped
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 8 ounces backfin or lump crabmeat

DIRECTIONS

  1. Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb 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 stir 1 minute. Gradually stir in cream.
  3. Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning. 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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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2005 by PEACHEY
The sauce for this recipe is absolutely to die for! It is creamy with just the right amount of seasoning. It would be a great compliment to any mild flavored fish. 5 stars all the way!

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2006 by IMVINTAGE
This gourmet dish was super fast to put on the table! I used orange roughy instead of rockfish & I was out of green onions so I used finely minced vidalia. I thought there may be a tad too much dijon in it but when I asked hubby if he thought so, he said "There's mustard in this?" so I guess not. Served it w/ asparagus parmesan (from this site) & croissants. (I added zuchinni to the asparagus so didn't feel I needed another veggie.)

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2006 by MEEMEEBULUGA
This is super easy to make and absolutely delicious. The fish is buttery and flaky and the sauce is rich and creamy. It looks fancy and like a lot of work went into preparing it, but it's actually very simple. I highly reccomend this recipe.

2 users found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 342

  • Total Fat: 24.2g
  • Cholesterol: 136mg
  • Sodium: 444mg
  • Total Carbs: 1.5g
  •     Dietary Fiber: 0.1g
  • Protein: 27.9g

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