Recipe by Carolyn L. Perkins
"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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4 (4 ounce) fillets
kosher salt and ground black pepper to taste
light olive oil
chopped fresh parsley
white pepper to taste
1 (16 ounce) package
frozen cooked crawfish tails, thawed
1 (6 ounce) can
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 immitation crab. Overall with these adjustments it came out great and I am sure with the correct ingredients it tastes perfect!!
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 kind of washed-out in flavor. I can't imagine that using the seabass would be any different as it is a thicker fish than talapia. Was hoping great flavor for this one, but not sure if I'll try again. The sauce was good enough to eat with a spoon though. Come to think of it the sauce would make a great filling for crepes.
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 good, I think next time I will omit the flour and maybe use cornstarch? I think that would work better. or maybe not use it at all. It sort of tastes like alfredo sauce on fish but that is fine with me :)
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 substituted lobster for the crawfish and sea scallops for the canned crab and it was wonderful! The only suggestion I have is deboneing the fillet so that you don't need to mess with the bones while enjoying this meal. We served it with basati rice and fresh corn on the cob. YUM! Thanks, Carolyn!
really good good for company
Very rich but very tasty
* Percent Daily Values are based on a 2,000 calorie diet.
Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 397
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