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Rockfish with Crab Cream Sauce

Rockfish has long been considered one of the greatest treasures in the Chesapeake Bay watershed. With a delicately seasoned cream sauce and lumps of tender crabmeat, this delicious recipe is sure to make dinner a memorable occasion for all.



3 tablespoons butter divided

1 1/2 pounds rockfish fillets

1 1/2 teaspoons Old Bay Seasoning

2 tablespoons white wine

1 green onion finely chopped

1 cup heavy cream

2 teaspoons Dijon mustard

8 ounces lump crabmeat



In a large skillet melt 2 tablespoons butter on medium-high. Season flesh side of fish with 1 teaspoon OLD BAY. 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 1 tablespoon butter and green onion. Cook and stir 1 minute. Gradually stir in cream.

Stir in mustard and remaining 1/2 teaspoon 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.



Rockfish Substitutes: red snapper, striped bass, halibut, tilapia or cod


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Recipe Info

Makes 6 servings.

Prep Time:10minutes

Cook Time:15minutes


Calories: 344

Fat: 24 g

Carbohydrates: 2 g

Cholesterol: 201 mg

Sodium: 408 mg

Fiber: 0 g

Protein: 30 g



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