Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce recipe
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Ingredients
- 4 (4 ounce) fillets sea bass kosher salt and ground black pepper to taste ½ cup butter 3 tablespoons light olive oil 2 shallots, minced ½ teaspoon minced garlic 3 tablespoons chopped fresh parsley 3 tablespoons all-purpose flour 1 cup half-and-half white pepper to taste 1 (16 ounce) package frozen cooked crawfish tails, thawed 1 (6 ounce) can lump crabmeat
Nutrition Info
- 647 caloriescarbohydrate: 11.8 gcholesterol: 288.8 mgfat: 44.1 gfiber: 0.5 gprotein: 49.9 gsaturatedFat: 21.2 gservingSize: -sodium: 580.9 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
Season the sea bass with salt and pepper, arrange in a baking dish and set aside.
Melt the butter with the olive oil in a skillet over medium-low heat. Cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. Add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. Pour the half-and-half into the mixture while stirring, cook and stir until thickened. Season with the white pepper. Gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much, cook another 1 minute. Spoon the mixture over the sea bass fillets.
Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.