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 (French’s)
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 and 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.
