My folks grew up close to the beach and while near the ocean they enjoyed seafood. After moving to PA, they wouldn't touch it, and they're usually right so I've never eaten anything wilder than canned tuna. There are live lobsters in the supermarket but nobody can tell me where they're from, so...nope.
Roasted Fillets with Crab Relish
4 6-ounce fish fillets
Juice of one lemon, divided
Garlic Powder
Cajun Seasoning
Salt and Pepper
1 tablespoon butter
1 10-ounce package frozen artichoke hearts, defrosted
8 ounces fresh mushrooms, sliced
8 ounces lump crabmeat, picked over for shells and cartilage
2 green onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Cayenne, salt and black pepper, to taste
1/4 cup whipping cream
Preheat oven on Convection Bake to 375 degrees or regular bake
to 400 degrees. Sprinkle the fish fillets with half of the lemon
juice, then season to taste with garlic powder, Cajun seasoning,
salt and pepper. Place fillets in a baking dish and bake for 8 to
10 minutes, depending on the thickness of the fillets.
CRAB RELISH Meanwhile, heat the butter in a skillet over medium-high heat.
Add the mushrooms and green onions and saute until the mushrooms
are golden. Add the remaining lemon juice, artichoke hearts,
crabmeat, thyme, oregano, garlic powder and cayenne, salt and
black pepper to taste. Add the whipping cream, and cook until
the artichokes and crabmeat are heated through. Taste and adjust
seasonings.
When fish is cooked, place on individual serving plates and top with the relish. Makes 4 servings.