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.
10m
PREP TIME
15m
COOK TIME
344
CALORIES
8
INGREDIENTS
Ingredients
Instructions
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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.
10m
PREP TIME
15m
COOK TIME
344
CALORIES
8
INGREDIENTS
Ingredients 6 Servings
- 1 1/2 pounds rockfish fillets
- 1 1/2 teaspoons OLD BAY® Classic Seafood Seasoning
- 3 tablespoons butter divided
- 2 tablespoons white wine
- 1 green onion finely chopped
- 1 cup heavy cream
- 2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
- 8 ounces lump crabmeat
INSTRUCTIONS
-
1
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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Ingredients 6 Servings
- 1 1/2 pounds rockfish fillets
- 1 1/2 teaspoons OLD BAY® Classic Seafood Seasoning
- 3 tablespoons butter divided
- 2 tablespoons white wine
- 1 green onion finely chopped
- 1 cup heavy cream
- 2 teaspoons French's® Chardonnay Dijon Mustard Squeeze Bottle
- 8 ounces lump crabmeat
INSTRUCTIONS
-
1
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.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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