Prep 8 mins
Cook 15 mins
Rockfish is a Chesapeak Bay watershed "treasure". This is a memorable dish for a special occasion. Recipe from McCormick and Co.
- 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)
- 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.
Fabulous elegant dish. Shame not everyone knows that rockfish is actually striped bass but it is called rockfish in the Chesapeake Bay region. This dish will star at my next dinner party for certain, Elegant elegant dish.