Rock Fish with Corn and Crab

Rock Fish with Corn and Crab

  • 2 tbsp. Oil
  • 1.5 lbs. Rockfish, Cod, Tilapia, 4 - 6 oz. portions
  • 1 tsp. Salt and Pepper
  • ½ C Flour
  • 3 Egg, whisked
  • 2 tbsp. Butter
  • 1 tbsp. Shallots
  • ½ C Potato, small dice
  • ½ C Bell Peppers, small dice
  • ½ C Fresh Corn Kernels
  • 6-8 oz. Lump Crab
  • 1/2 C Wine
  • 1/2 C Cream
  • 1/3 C Tomato
  • ¼ C Fresh Herbs, chopped
  • Pre heat the oven to 425 F. Pre heat a large skillet then add the oil to the pan. Season the halibut with salt and pepper, dredge lightly in flour, dip in the eggs and then place in the pan. Cook the fish for 3-5 minutes or until browned lightly, turn the fish and repeat. Place the fish on a baking sheet and bake for 5 minutes.

    Wipe the pan clean then add the butter to the pan. Place the shallots, potato, corn, bell pepper into the pan and sauté until soft. Add the crab toss with the vegetables and then deglaze the pan with wine, simmer for 2 minutes and then add the cream. Simmer for 5 minutes; add the tomato and then season with salt and pepper.

    Place the fish on a plate, top with the crab mixture and garnish with fresh herbs.


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