Rockfish with Crab and Old Bay Cream Sauce

Ingredients

  • 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

Directions

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.

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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.

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