Rockfish With Crab Cream Sauce Recipes

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ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE



Rockfish With Crab and Old Bay Cream Sauce image

Rockfish is a Chesapeak Bay watershed "treasure". This is a memorable dish for a special occasion. Recipe from McCormick and Co.

Provided by WeBees

Categories     Bass

Time 23m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs rockfish or 1 1/2 lbs striped bass fillets
2 1/2 teaspoons mccormick old bay seasoning with garlic and herb, divided
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 (or backfin)

Steps:

  • Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. 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 butter and green onion; cook and stil 1 minute. Gradually stir in cream.
  • Stir in mustard and remaining 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.

Nutrition Facts : Calories 341.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 138, Sodium 286.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 30.7

PAN-SAUTéED ROCKFISH WITH CAPERS



Pan-Sautéed Rockfish With Capers image

Adapted from Cooking Light- September 2009. The original called for trout, but I often can't find it here, so I made this with Rockfish. I think any flaky white fish would work fine. I served this with orzo, to catch the sauce, but rice would work equally well.

Provided by IngridH

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

24 ounces rockfish fillets
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon olive oil
1/3 cup dry vermouth (or white wine)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon capers
1/4 teaspoon dried herbs (like herbes de Provence)
1 tablespoon butter, chilled and cut into pieces
2 tablespoons fresh flat leaf parsley, chopped

Steps:

  • Heat a non-stick skillet over medium high heat.
  • Add the oil and swirl to coat the pan.
  • Season the fish on both sides with the salt and pepper.
  • Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
  • Remove the fish to a warm plate.
  • Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
  • Cook for 30 seconds.
  • Add the butter to the pan, whisking to incorporate into the sauce.
  • Pour the sauce over the fish, top with the parsley.

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