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Rockfish with Crab and OLD BAY Cream Sauce

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.


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Recipe Info

Makes 6 servings.

Prep Time: 10 minutes

Cook Time: 15 minutes


Nutritional Info

Calories: 344

Fat: 24 g

Carbohydrates: 2 g

Cholesterol: 201 mg

Sodium: 408 mg

Fiber: 0 g

Protein: 30 g



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