Fish with lobster crab sauce is easy, but it is in two steps and does take careful watching because the second step cooks quickly. It also requires a pot and a skillet. The simplest way to approach this dish is decide what to pair it with and have that done before you get to step two. For example, it goes wonderfully with rice dishes. Most of those will easily hold their heat for 20 minutes and step two of the fish only takes ten minutes. So, you can have the rice dish on a back burner or in the microwave and start step two of the fish as you turn off the rice dish. The same goes for a vegetable dish. If you’re microwaving a vegetable dish, those usually require no more than 5 or 6 minutes. So, if you’re doing a stovetop rice dish, a microwave vegetable dish, and the fish in lobster crab sauce, you will have multiple pots and pans, but timing them doesn’t have to be a problem. A microwave or oven potato dish is another option. While pasta is delicious with it, I don’t like to try to manage the big pot of boiling water for pasta, plus that sauce and the fish in one meal. A solution there is a packaged pasta and sauce dish if you enjoy those.
The key point to this recipe is using a commercial refrigerated or frozen lobster bisque (or you can substitute shrimp bisque). I have not found a canned variety that gives the richness of the frozen and refrigeartor types. This recipe serves four, but it can be cut in half or the leftover will keep for a day or two and can be reheated in one minute in a microwave.
Fish in Lobster and Crab Sauce:
Ingredients: 1 container of refrigerated or frozen lobster bisque, 8-12 ounces (can use shrimp instead); 1 container of backfin crab meat, 6-8 ounce (you can use claw); 4 fillets of any firm white fish, to include tilapia; salt and pepper to taste;1-2 Tablespoons olive oil. Since you will be cooking at medium heat, you can use a combination of olive oil and butter if you prefer. Infused olive oils work well with this dish, too.
Preparation: Remove the fish and crabmeat from the refrigerator 30-60 minutes before cooking to allow them to come to room temperature. Salt and pepper both sides of the fish to taste. If bisque is frozen, let thaw. (You can do this by leaving it in the refrigerator overnight if you have time). Approximately 40 minutes from the time you want to serve, empty bisque into a 1.5 to 2 quart sauce pan and cook according to package instructions. As soon as the bisque is “done”, stir the crabmeat into the bisque, turn to low, and cover. Stir about every 5-6 minutes, keeping the heat on low. Preheat a 10-12 inch skillet over medium heat and add as much olive oil as is needed to coat the bottom of the skillet. Allow 1-2 minutes for the olive oil to heat and place the fillets in the pan. Cook for 2-4 minutes, depending on the thickness of the fillets and turn. (A 1 inch fillet takes about 4 minutes to brown; thinner takes less time). As soon as you turn the fillets, pour the sauce over the fillets, turn the heat to medium low and cook for another 6 minutes. The fillets should retain their shape and you spoon the rest of the sauce over the fillets as you serve them. (If you prefer, you can do the final 6 minutes in a 400 degree oven.)
Although the bisque may be high in calories and fat, nothing else in the dish is, plus it’s four servings, so when the amount id divided by four, it isn’t all that much per serving.