Rockfish With Crab Cream Sauce Recipes

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE

Steps:

• 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.
• 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.

PACIFIC NW CIOPPINO WITH ROCKFISH, SALMON, MUSSELS AND DUNGENESS CRAB CAKE

Steps:

• Heat a large saute pan over medium-high heat and add the clarified butter; once hot, add the salmon and rockfish and cook 1 minute 30 seconds per side, reducing heat if necessary to avoid burning. Working quickly, add the white wine and mussels and cover the pan. Check mussels after 1 minute to see if they have opened, then cover and continue to cook for another minute if not. Uncover and add Cioppino. Cook until sauce is warm through, about 2 minutes. Transfer to a serving bowl, topped with Crab Cake and garnished with parsley.
• Heat an 8- to 10-quart stockpot over medium heat; add the oil. Add the carrot, celery and onion and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through but not falling apart, 10 to 15 minutes. Add the garlic puree, oregano, chile flakes, fennel seed, marjoram and thyme, and stir to coat; cook for 2 minutes. Turn the heat up to medium-high, then add clam broth, diced tomato, tomato sauce, tomato paste, red wine, basil, sugar, red wine vinegar, anchovy paste, lemon juice and bay leaves. Stir well to combine. Turn the heat down to low when it starts to bubble. Simmer, stirring occasionally so the bottom of the stockpot does not scorch, for 2 hours. Can be served immediately, or cooled completely and refrigerated to use within 3 days or frozen up to 3 months.
• Heat a large saute pan over medium heat; add the butter and onions. Sweat the onions until translucent in color and soft but not falling apart, 8 to 10 minutes. Transfer to a bowl to cool.
• Meanwhile, combine the red pepper, mayonnaise, Dijon mustard, parsley, Worcestershire sauce, seafood seasoning, hot sauce, eggs and the cooled onions in a large mixing bowl; stir to combine. Gently, working with your hands, mix in Dungeness crab and then 1/2 cup panko. Don't overwork the mixture; you want it to still have larger pieces of crab intact. Refrigerate 10 to 20 minutes.
• Portion the mixture into 3-ounce balls and roll them in a bowl containing the remaining 1 cup panko. Shape the cakes using either a 2-inch ring mold or by hand by sprinkling about 1 tablespoon panko onto a clean work surface and gently pressing the ball into a cake shape. Sprinkle a small amount of panko on top of the crab cake and gently press it into the cake. Press in the sides of the cake to repair any cracks or tears so it does not fall apart during the cooking process. (You can make the cakes up to 24 hours ahead of when you plan on cooking and serving. They hold well refrigerated in an airtight container with parchment paper in between them if you are going to stack them.)
• Deep fry crab cakes in canola oil at 350 degrees F until crispy and golden brown, about 2 minutes, or pan-fry in about 1/2 inch oil until golden brown, about 2 minutes per side. You can also cook on a griddle or in a saute pan on medium to medium-high heat in about a teaspoon of cooking oil or butter each until a golden brown crust develops, 4 to 5 minutes per side.

BROILED GROUPER WITH CREAMY CRAB AND SHRIMP SAUCE

Steps:

• Preheat the oven broiler. Cover a medium baking dish with foil.
• Melt butter with cream in a saucepan over medium heat, and blend in Creole mustard. Cook and stir until thickened. Mix in crab and shrimp. Season with Cajun seasoning, salt, and pepper. Cook until heated through.
• Place grouper in the prepared baking dish, and rub with olive oil, lemon juice, and parsley. Season with salt and pepper.
• Broil grouper about 4 minutes on each side, until easily flaked with a fork. Spoon the crab and shrimp mixture over fish to serve.

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE

Steps:

• 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.
• 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.
• 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.

23 POPULAR ROCKFISH RECIPES

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!

PAN SEARED WILD ROCKFISH AND SOFT SHELL CRAB TEMPURA WITH GINGER AND YUZU GLAZE, CUCUMBER AND TOASTED NORI

Steps:

• Preheat oven to 375 degrees F. In a deep saucepan, heat canola oil to 375 degrees F.
• In a medium bowl, toss cucumbers with rice vinegar, set aside.
• In a small saucepan over medium heat, combine about 1 tablespoon canola oil and the ginger. Cook until fragrant, about 1 minute. Add heavy cream and lime juice, boil until reduced by half. Fold in crabmeat, season mixture with salt, set aside.
• Place flour on a plate. Season the rockfish with salt and lightly dredge in flour, shaking off the excess.
• In a large skillet over medium-high heat, heat about 1 tablespoon canola oil. Add rockfish, skin side down, just until skin is crisp, about 2 minutes. Flip and cook to brown other side, about 1 to 2 minutes. Remove fillets to a cutting board, cut fillets in half horizontally. Top half the pieces with the crab mixture and sandwich back together. Wrap portions individually in waxed or parchment paper.
• Place on a baking sheet and bake until fish is cooked through and crab stuffing is hot, about 5 minutes.
• Meanwhile, dip crabs in Tempura Batter and fry until lightly brown and crispy, about 3 minutes, drain quickly on paper towel and cut in half.
• To serve: On the bottom of the plate, place a few cucumber slices. Drizzle with Yuzu Glaze. Remove rockfish from waxed paper and sprinkle sides with some of the Nori Flakes. Place rockfish over cucumber, plate soft shell crab next to fish. Sprinkle with scallions and chilies. Sprinkle with remaining Nori Flakes and stick a Toasted Nori Triangle in each crab half.
• In a medium stainless steel bowl, whisk together rice flour, cornstarch, salt and ginger. Whisk in club soda. Refrigerate or keep this batter on ice until ready to fry. You may need to whisk in additional flour or water to adjust the batter if it stands.
• In a small saucepan over medium-high heat, combine ginger, orange juice, yuzu juice, soy sauce and chili garlic paste. Bring to a simmer.
• Meanwhile, in a medium saucepan over medium-high heat, combine sugar and the 1 tablespoon water. Cook, without stirring, until the mixture turns a dark amber color, about 5 to 10 minutes, swirling the pan occasionally to prevent burning.
• When the sugar reaches the desired color, carefully whisk in the simmering yuzu mixture. Return to a simmer. Whisk the cornstarch with enough water to form a smooth slurry. Whisk the cornstarch mixture into the yuzu mixture a little at a time, letting it return to a boil between additions, until the mixture has thickened to a glaze. You may not need all of the cornstarch.
• Tear nori into small pieces. Grind to a fine powder in batches in a coffee or spice grinder.
• Using a sharp knife cut to cut nori into 12 small triangles.
• In a medium skillet over medium heat, add sesame oil. Add triangles, cook, turning once, until crisped and shiny on both sides, about 30 seconds to 1 minute per side. Drain on paper towels.

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

PAN-SAUTéED ROCKFISH WITH CAPERS

Steps:

• Heat a non-stick skillet over medium high heat.
• Add the oil and swirl to coat the pan.
• Season the fish on both sides with the salt and pepper.
• Add the fish to the pan, and cook about 2 -3 minutes on each side, or until the fish flakes easily.
• Remove the fish to a warm plate.
• Add vermouth, lemon rind, lemon juice, capers and herbs to the pan.
• Cook for 30 seconds.
• Add the butter to the pan, whisking to incorporate into the sauce.
• Pour the sauce over the fish, top with the parsley.

CHESAPEAKE BAY STUFFED ROCKFISH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
• Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
• Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
• Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE

Steps:

• 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.
• 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.