ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE
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
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
CHESAPEAKE BAY STUFFED ROCKFISH
People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.
Provided by Chesapeake Baybe
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
- Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
- Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
- Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
Nutrition Facts : Calories 544 calories, Carbohydrate 8.6 g, Cholesterol 151.1 mg, Fat 31.9 g, Fiber 0.5 g, Protein 53.2 g, SaturatedFat 7.8 g, Sodium 791.7 mg, Sugar 0.9 g
PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
PAN-SAUTéED ROCKFISH WITH CAPERS
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
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.
CAROLYN'S SENSUAL SEA BASS FILLETS WITH CRAWFISH AND CRAB SAUCE
This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!
Provided by Ms.Chae916
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
- Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring; cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. Spoon the mixture over the sea bass fillets.
- Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 647 calories, Carbohydrate 11.8 g, Cholesterol 288.8 mg, Fat 44.1 g, Fiber 0.5 g, Protein 49.9 g, SaturatedFat 21.2 g, Sodium 580.9 mg, Sugar 1 g
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