Ingredients:

* 1 1/2 pounds rock fish or striped bass fillets
* 2 1/2 teaspoons McCormick® Old Bay with Garlic & Herb Seasoning, divided
* 3 tablespoons butter, divided
* 2 tablespoons white wine
* 1 green onion, finely chopped
* 1 cup heavy cream
* 2 teaspoons Dijon mustard
* 8 ounces back fin or lump crab meat

Methods:

1. Heat large skillet on medium-high heat 3 minutes.Melt 2 tablespoons butter in skillet.Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb Seasoning. Place fish, skin-side up, in skillet.Cook 5 minutes, turning fish after 3 minutes.Remove fish from skillet keep warm.Reduce heat to medium.
2. Stir wine into skillet, scraping bottom to loosen browned bits.Add remaining butter and green onion cook and stir 1 minute.Gradually stir in cream.
3. Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning.Simmer 2 minutes or until slightly thickened.Stir in crab meat.Return fish to skillet cover.Cook 3 minutes longer or until fish flakes easily with a fork.

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Ingredients:

12 ounces dry stuffing mix
1 cup loose-pack frozen corn kernels
1/2 cup golden raisins
1/2 cup chopped walnuts
1/2 cup white wine
2 tablespoons rum
2 pounds whole rock fish, cleaned and gutted
2 onion, peeled and sliced
2 orange, sliced

Methods:

1. Combine stuffing mix, corn, raisins, walnuts, wine and rum in a bowl mix well.Let stand for 1 hour.
2. Rinse fish and pat dry place on a large sheet of aluminum foil.Spoon stuffing into cavity of fish. Layer half the onion and orange over stuffing close fish and secure with skewers.Arrange remaining onion and orange over fish.Seal aluminum foil and make a slit to vent.
3. Heat grill. Cook fish over hot coals for 45 minutes or until fish flakes easily with a fork.Serve hot.

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Ingredients:

1 cup olive oil, divided use
2 cloves garlic, crushed
1 teaspoon dried thyme
3/4 teaspoon salt, divided use
3/8 teaspoon ground black pepper, divided use
2 1/2 pounds whole rockfish, cleaned and gutted
1 red onion, peeled and diced
1 tomato, seeded and diced
2 tablespoons white wine vinegar

Methods:

1. Mix together half oil, garlic, thyme, two-thirds salt and two-thirds pepper rub mixture onto inside and outside of fish. Marinate for 1 hour.
2. In a medium bowl, mix together onion, tomato, remaining olive oil, vinegar, salt and pepper set aside.
3. Place fish on a hot grill.Cook 5 to 8 minutes on each side, basting frequently with marinade.
4. Serve with tomato/onion mixture.

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