Rockfish With Crab And Old Bay Cream Sauce

• 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

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

rockfish fillets, bay seasoning, butter, white wine, green onion, heavy cream, lump crabmeat

Taken from www.yummly.com/recipe/Rockfish-with-Crab-and-OLD-BAY-Cream-Sauce-9023573 (may not work)