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

This is a recipe that is meant to be shared, particularly by lovers or those embarking on a newly-formed relationship. It quick and easy and leaves time for more shall we say 'interesting indulgences' afterwards. Enjoy with some baked sweet potato fries! Add a simple salad, or grilled vegetables with a nice semi-sweet wine and have a wonderful evening. Have Fun!

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

Cooking Directions

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.

Nutrition Facts

• calories647
• carbohydrateContent11.8 g
• cholesterolContent288.8 mg
• fatContent44.1 g
• fiberContent0.5 g
• proteinContent49.9 g
• saturatedFatContent21.2 g
• sodiumContent580.9 mg
• sugarContent1 g