Sea Bass Fillets with Crawfish and Crab Sauce

By shenitar

Ingredients

• Change Servings Makes 4
• 4 (4 ounce) fillets sea bass
• kosher salt and ground black pepper to taste
• 1/2 cup butter
• 3 tablespoons light olive oil
• 2 shallots, minced
• 1/2 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

Details

Adapted from allrecipes.com

Preparation

Step 1

1.Preheat an oven to 350 degrees F (175 degrees C).
2.Season the sea bass with salt and pepper; arrange in a baking dish and set aside.
3.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.
4.Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. Serve immediately.