THE PERFECT ROCKFISH RECIPE

I love to cook. I love to try new recipes and host dinners. However, I am my own worst critic. Regardless of how impressive and tasty people may say a dish is, I almost always find that I have cooked something just 30 seconds too long, didn't season something quite enough or, on the contrary, not enough or maybe I'd say that it was just missing something.

Recently, I picked up a filet of rockfish, Kristi's favorite, and figured I'd search for a good cooking method online. During my search, I found directions that called for crab meat and, what do you know? I happened to have a can of lump crab meat chillin' in the 'fridge. Unfortunately, I was missing several other ingredients Never to be dissuaded, I decided to make my own adaptation.

I accompanied the rockfish/crab dish with steamed asparagus and boiled baby red potatoes seasoned with some garlic, butter, dried parsley and salt. We sat down for dinner with our glasses of chardonnay. It turned out really good. About half way through the meal it became official. It was perfect! I was totally satisfied with my concoction! I couldn't recall the last time that I had been so pleased with my own culinary creation. I had left my own worst critic without a single negative opinion!

So, for all of you , I present:
The Perfect Rockfish Recipe

Ingredients

1 ½ pounds rockfish or striped bass fillets

2 teaspoons Old Bay seasoning

1/2 teaspoon thyme

1/2 teaspoon garlic salt

3 tablespoons butter, divided

2 glugs (2-4 tablespoons) white wine

1 tablespoon finely chopped white onion

1 ½ cup heavy cream or whole milk

3 teaspoons Worcestershire sauce

8-10 ounces backfin or lump crabmeat

Directions

1. Mix together Old Bay seasoning, thyme and garlic salt.
2. Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with about 1/3 of the seasoning mixture. Place fish, skin-side up, in skillet. Cook 3-4 minutes. While fish is cooking, open bottle of white wine and pour yourself a glass. Mmm. Wine! Remove fish from skillet and place in a warm casserole dish. Reduce heat to medium.
3. Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and onion; cook and stir 1 minute. Gradually stir in cream. Remember to sip your wine between steps because, come on now, it's good!
4. Stir in Worcestershire sauce and remaining seasoning mixture. Simmer and stir 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, flesh side down; cover. Cook until fish flakes easily with a fork, about 3-5 minutes.
5. Skin should peel off easily and you're ready to serve.