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

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

8
Carolyn L. Perkins 30

"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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Ingredients

45 m servings 647 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 44.1 g
  • 68%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 49.9 g
  • 100%
  • Cholesterol:
  • 289 mg
  • 96%
  • Sodium:
  • 581 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

This was an incredible dish that did not last long on our plates! I did not have cream so I used milk instead and the sauce came out fine. I also could not find crawfish and stuck with immitati...

Most helpful critical review

I made these using talapia. The sauce was fantastic on it's own and I thought the finished product would be just as great, but for some reason the finished product was not that good. It was ki...

This was an incredible dish that did not last long on our plates! I did not have cream so I used milk instead and the sauce came out fine. I also could not find crawfish and stuck with immitati...

Very easy to make and sure to impress

A Hit! My guests loved this. Very rich. I couldn't find crawfish, I just used medium sized shrimp! Awsome dish!

I made this without the crab and crawfish. I also didn't have white pepper or parsley. I used like 4 cloves of garlic and I think you could cut back on the butter by half. This is really goo...

FANTASTIC!!! We are in Cape Cod on vacation and caught some beautiful fresh Sea Bass on our early morning fishing expedition. As there were no crawfish but plenty of fresh live lobster we sub...

really good good for company

Very rich but very tasty

I made these using talapia. The sauce was fantastic on it's own and I thought the finished product would be just as great, but for some reason the finished product was not that good. It was ki...