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| Crab & Crawfish Stuffed Sea Bass in Lemon Butter Sauce |
| Serves 4 |
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| Ingredients for Bass |
4-7 oz Sea Bass Filets
Salt, to taste
Pepper, to taste
1/2 cup Dry Sherry
8 oz Garlic Herb Butter
2 oz Lemon Juice
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| Ingredients for Crab & Crawfish Stuffing |
8 oz fresh Lump Crab Meat picked for shells
8 oz fresh Crawfish Tail Meat,
rinsed & drained dry
1 small Red Bell Pepper, small diced
1 small Vidalia Onion, small diced
6–8 oz fine Breadcrumbs
2 tsp chopped minced Chives
Salt & Pepper, to taste
1 tbsp Dijon Mustard
2 tbsp Mayonnaise
2 oz Garlic Herb Butter
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| Ingredients for Garlic Herb Butter |
2 lb Butter, softened
2 cloves Garlic, crushed
2 tbsp chopped Parsley
1 tsp chopped Thyme
1 tbsp Lemon Juice
Salt & Pepper, to taste
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| Ingredients for Lemon Butter Sauce |
1 cup Dry White Wine
3 oz Lemon juice
1 tbsp Shallots, minced
1 Bay Leaf
Salt & Pepper, to taste
3 sprigs fresh Thyme
1 tsp Garlic, minced
1 lb Butter cut into small cubes,
softened at room temperature
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| Method for Garlic Herb Butter |
• Mix all ingredients in food processor or by hand.
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| Method for Dish |
• Prepare stuffing over medium heat, saute
peppers and onions in garlic herb butter until
soft; remove from heat and put in bowl to cool.
• When cool, add crawfish tails, chives, Dijon
mustard, mayonnaise and bread crumbs.
• Mix well. If too loose, add more bread crumbs.
• Fold in crab meat, stir gently, not to break up
crab meat. Season with salt and pepper to taste.
• Set stuffing in fridge in bowl and chill about
30 minutes.
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| Method for Stuffing Sea Bass Filets |
• Butterfly sea bass filets by slitting down the
middle only cutting through about half way and
open up filets to create a pocket for stuffing;
season with salt and pepper.
• Mound about 5 oz of stuffing in each filet; coat
baking dish with 2 oz. of garlic herb butter, place
stuffed filet on top; drizzle sherry and lemon
juice over all filets.
• Bake at 350 degrees about 14–18 minutes or
450 degrees for 8 to 10 minutes.
• While filets bake, prepare lemon butter sauce.
• Reduce white wine, lemon juice, herbs and salt
and pepper until about half volume remains on
medium high heat.
• Remove sauce pan from heat and begin
whisking in softened butter, a little at a time,
to incorporate.
• Taste and adjust seasonings; can add more
lemon juice to taste; strain and set aside to
serve over fish.
Serving Suggestions: Serve with sauteed spinach and
a side of wild rice pilaf. |
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