Rockfish With Crab And Old Bay Cream Sauce

1. 1

   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.

2. 2

   Stir wine into skillet scraping bottom to loosen browned bits. Add remaining 1 tablespoon butter and green onion; cook and stir 1 minute.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.