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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fillet sea bass	4			-	-	-	-
kosher salt black pepper	to taste		ground	-	-	-	-
butter	1/2	cup		684.0	31.428	21.372	57.6
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
shallot	2		minced	230.4	53.76	8.0	0.32
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
purpose flour	3	tablespoons		-	-	-	-
half	1	cup		-	-	-	-
white pepper	to taste			0.0	0.0	0.0	0.0
crawfish tail	1	package	cooked thawed	-	-	-	-
lump crabmeat	1	can		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.