Rockfish With Crab And Old Bay Cream Sauce

• 1 1/2 lbs rockfish or 1 1/2 lbs striped bass fillets
• 2 1/2 teaspoons mccormick old bay seasoning with garlic and herb, divided
• 3 tablespoons butter, divided
• 2 tablespoons white wine
• 1 green onion, finely chopped
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 8 ounces lump crabmeat (or backfin)

1. 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.
2. 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.
3. 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.

rockfish, garlic, butter, white wine, green onion, heavy cream, mustard, lump crabmeat

Taken from www.food.com/recipe/rockfish-with-crab-and-old-bay-cream-sauce-338133 (may not work)