Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce

Name: Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce
Total time: 45
Yield: 4
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

Recipe by MsChae916 from allrecipes.com

45 Mins.

Ingredients

4 servings

•

4 (4 ounce) fillets sea bass
•

kosher salt and ground black pepper to taste
•

½ cup butter
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3 tablespoons light olive oil
•

2 shallots, minced
•

½ teaspoon minced garlic

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3 tablespoons chopped fresh parsley
•

3 tablespoons all-purpose flour
•

1 cup half-and-half
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white pepper to taste
•

1 (16 ounce) package frozen cooked crawfish tails, thawed
•

1 (6 ounce) can lump crabmeat

Instructions

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.