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 dinner with friends, this delicious recipe is sure to make dinner a memorable occasion for all.

Allrecipes Member

Recipe Summary test

prep:
8 mins
cook:
15 mins
total:
23 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

342 calories; protein 27.8g; carbohydrates 1.8g; fat 24.1g; cholesterol 136.1mg; sodium 425.9mg. Full Nutrition
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Reviews (29)

Rating: 5 stars
10/18/2006
This is a great recipe! I've made it several times, but I have to admit that I change things around everytime as well according to what I have on hand at the house. I live in South Florida so rockfish really isn't our fresh fish of choice, most times I use Dolphin or Yellow Tail. Instead of crabmeat I've used chopped up shrimp as well. I always add a couple popular southern seasonings that we enjoy.... but everything it's been delicious! Read More
(7)
Rating: 5 stars
12/05/2005
The sauce for this recipe is absolutely to die for! It is creamy with just the right amount of seasoning. It would be a great compliment to any mild flavored fish. 5 stars all the way! Read More
(6)
Rating: 5 stars
11/12/2008
Wow, I even impressed myself with this recipe, as it was my first time to make fish. I made it with Red Snapper instead of rock fish, and GeezLouize was it it good. I served it over rice pilaf with fresh garlic bread. My husband and I were racing to sop up the last bit of sauce. Excellant and so easy. Read More
(4)
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Rating: 5 stars
05/03/2006
This gourmet dish was super fast to put on the table! I used orange roughy instead of rockfish & I was out of green onions so I used finely minced vidalia. I thought there may be a tad too much dijon in it but when I asked hubby if he thought so, he said "There's mustard in this?" so I guess not. Served it w/ asparagus parmesan (from this site) & croissants. (I added zuchinni to the asparagus so didn't feel I needed another veggie.) Read More
(4)
Rating: 5 stars
08/30/2010
I am in culinary heaven eating this.....I made enough to have leftovers the next day...and I think the flavors are even better ,the next day.....yummo...easy and delicious..J...I did add a bit more Old bay that recommended Read More
(3)
Rating: 4 stars
07/11/2008
I found this to be delicious. Unfortunatley, my fiance didn't care for it, but i think it was probably just the fact that he's not used to eating seafood with rich sauces (he's from Texas, I grew up on the east coast...our definitions of GOOD seafood are different). I used sea bass and just plain old bay seasoning. The stored only had blue crab meat so that is what I used. I served it over rice with steamed green beans. I really enjoyed it although if I make it again it will have to be for a different crowd. Read More
(3)
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Rating: 5 stars
04/13/2006
This is super easy to make and absolutely delicious. The fish is buttery and flaky and the sauce is rich and creamy. It looks fancy and like a lot of work went into preparing it, but it's actually very simple. I highly reccomend this recipe. Read More
(3)
Rating: 5 stars
07/19/2006
Excellent! I always tend to over cook fish and this came out perfectly! Read More
(3)
Rating: 5 stars
08/29/2006
Very good... I made it so quickly, it was hard to believe I was done. From prep to plating, it only took about 20 minutes. I served it with a squeeze of lemon (a must) and rice with vegetables. I sub'd the white wine with sake since I had it on hand. Great recipe. Read More
(2)