this is my go to....need to catch more...ate em all
Rockfish with Crab and Old Bay Cream Sauce
Rockfish or striped bass has long been considered one of
the Chesapeake Bay watershed's greatest treasures. With a
delicately seasoned cream sauce and lumps of tender
crabmeat, it doesn't matter if you're celebrating a new
promotion or sharing an intimate dinner with friends, this
delicious recipe is sure to make dinner a memorable
occasion for all.
Ingredients
1 1/2 pounds rockfish* or striped bass fillets
1 1/2 teaspoons OLD BAYŽ Seasoning , divided
3 tablespoons butter, divided
2 tablespoons white wine
1 green onion, finely chopped
1 cup heavy cream
2 teaspoons Dijon mustard
8 ounces backfin or lump crabmeat*
Directions
1. Heat large skillet on medium-high heat 3 minutes. Melt
2 tablespoons butter in skillet. 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.
2. Stir wine into skillet, scraping bottom to loosen
browned bits. Add remaining butter and green onion; cook
and stir 1 minute. Gradually stir in cream.
3. 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.
My wife will make it using all the measurements, me...I just do whatever I want and keep it close, I go a little heavier on the OB and dijon but man is it good.
Then I pound the wine to get that over with and crack a beer.
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Ben
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