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Krab-Crusted Rockfish
Recipes
Krab-Crusted Rockfish
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 24 butter crackers
  • ¼ cup unsalted butter
  • 2 lemons, for wedges
  • 0.5 oz fresh dill
  • 1 cup imitation crab meat
  • 4 (6 oz) fresh rockfish fillets, skin removed (about 1 ½ lb)
  • 2 teaspoons creole seasoning

Steps

    1. Preheat oven to 450°F; line baking sheet with foil. Crush crackers; melt butter. Cut lemons into wedges; chop dill (¼ cup) and imitation crab coarsely.
    2. Combine in medium bowl: crackers, butter, imitation crab, and dill. Coat fish with seasoning; place on baking sheet (wash hands).
    3. Divide cracker mixture evenly over tops of fish fillets. Bake 8–10 minutes until topping is golden and centers of fillets are 145°F. Serve with lemon wedges.
    Note: Always check fish for bones.

Other Preparation Methods
    • Sauté: Preheat large, nonstick sauté pan on medium high 2–3 minutes. Season 4 (6 oz) rockfish fillets with 2 teaspoons seafood seasoning, then coat fish ¼ cup flour and dip into 3 beaten eggs (wash hands). Melt 3 tablespoons unsalted butter in pan, then add fish. Cook 3–4 minutes on each side until centers of fillets flake easily and are 145°F. Add 2 tablespoons each capers and lemon juice during last minute of cook time.
    • Poach: Bring to a simmer in a medium saucepan: 4 cups seafood stock, 1 cup white wine, 1 bay leaf, and 1 tablespoon each salt and whole peppercorns. Season 4 (6 oz) rockfish fillets with 2 teaspoons garlic-herb seasoning (wash hands). Place in poaching liquid; cook 7–9 minutes until centers of fillets flake easily and are 145°F.

Amount per ¼ recipe serving: Calories 420, Total Fat 21g, Sat Fat 9g, Trans Fat 0g, Chol 145mg, Sodium 1430mg, Total Carb 20g, Fiber 0g, Sugars 4g, Protein 38g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 6%