Rockfish or striped bass has long been considered one of the Chesapeake Bay Watersheds greatest treasures. With a delicately seasoned cream sauce and lumps of tender crab meat, it doesn't matter if you're celebrating a new promotion or sharing an intimate
INGREDIENTS (for 6 servings):
- 1 1/2 pounds rockfish or striped bass fillets
- 2 1/2 teaspoons McCormick® Old Bay with Garlic & Herb 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
Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb 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 stir 1 minute. Gradually stir in cream.
Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning. 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.