This is an easy seafood dish that I modelled after dinners I have eaten at seafood restaurants. Fish fillets are grilled then topped with a creamy crab and prawn sauce.
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 USA and Canada)
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 USA and Canada)
I used this recipe as a special in my restaurant with some small changes, and the feedback was fantastic. My changes were only to add some diced onions and bell peppers to the sauce (Sauteed) and then finish it off with some bread crumbs to brown under the broiler. Great way to get rid of some extra grouper and crab meat! - 03 Sep 2004 (Review from Allrecipes USA and Canada)