Grilled Sea Bass with Crab and Prawns

    (43)
    35 min

    The perfect dish for any seafood lover. Sea bass is rubbed with lemon juice and parsley, grilled and served with a creamy crab and prawn sauce.


    55 people made this

    Ingredients
    Serves: 6 

    • 50g butter
    • 350ml double cream
    • 1 teaspoon wholegrain mustard
    • 2 (170g) tins crab meat, drained and flaked
    • 75g cooked small prawns
    • 1 teaspoon Cajun seasoning
    • salt and pepper to taste
    • 900g sea bass fillets
    • 1 tablespoon olive oil
    • 1 lemon, juiced
    • 1 teaspoon chopped fresh parsley

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat grill. Cover a medium baking dish with foil.
    2. Melt butter with cream and mustard in a saucepan over medium heat. Cook and stir until thickened. Mix in crab and prawns. Season with Cajun seasoning, salt and pepper. Cook until heated through.
    3. Place sea bass in the prepared baking dish and rub with olive oil, lemon juice and parsley. Season with salt and pepper.
    4. Grill sea bass for about 4 minutes on each side or until easily flaked with a fork. Spoon the crab and prawn mixture over fish to serve.
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    Reviews & ratings
    Average global rating:
    (43)

    Reviews in English (36)

    Joshcoombes
    0

    Too much seasoning for sea bass  -  23 May 2013

    by
    28

    This was delicious and I did make a few changes. I left out the creole mustard, adding in about 1 1/2 tsp emeril's bayou blast. The crabmeat I used was a fresh, pasteurized product, thus it had no liquid -and therefore wasn't salty, I also used fresh shrimp, instead of a canned product I didn't use the parsley either...this was a great recipe, one that we will be having again soon! For those who couldn't figure out what to do w/ the cream...try reading step 2 in the directions...if you still can't figure out what to do w/ the cream...just face it you probably never will.  -  06 Mar 2007  (Review from Allrecipes US | Canada)

    by
    25

    This was super easy to make and was very very good. I will definitely make again and will pass this recipe on to friends.  -  16 May 2002  (Review from Allrecipes US | Canada)

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