Rockfish has long been considered one of the Chesapeake Bay watershed's greatest treasures. With a delicately seasoned cream sauce and lumps of tender crabmeat, this delicious recipe is sure to make dinner a memorable occasion for all.
1 1/2 pounds rockfish fillets
1 1/2 teaspoons Old Bay Seasoning
3 tablespoons butter divided
2 tablespoons white wine
1 green onion finely chopped
1 cup heavy cream
2 teaspoons Dijon mustard
8 ounces lump crabmeat
Season flesh side of fish with 1 teaspoon of the Old Bay. Melt 2 tablespoons of the butter in large skillet on medium-high heat. 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.
Stir in cream mustard and remaining 1/2 teaspoon Old Bay. Bring to boil. Reduce heat to low; 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.
Test Kitchen Tip:
Substitute red snapper, striped bass, halibut, tilapia or cod for the rockfish.