Baked Rockfish Fillets With Optional White Sauce Recipe

• 1 hr. to make
• Serves 4 to 6

great idea and the fish can range to many different types such as: Substitute red snapper, striped bass, halibut, tilapia or cod for the rockfish. Rockfish has long been considered one of the Chesapeake Bay watershed's greatest treasures. Read more With a delicately seasoned cream sauce and lumps of tender crabmeat, this delicious recipe is sure to make dinner a memorable occasion for all. Ingredients 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 Directions 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. See less

• fish
• white sauce
• crab
• bake
• italian