Creamy Wild Rice Seafood
  • 1½ cups wild rice
  • 2 pounds skinless orange roughy fillets (or substitute cod or tilapia)
  • ¼ cup dry white wine
  • 1 tablespoon lemon juice
  • ¾ teaspoon garlic salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon hot sauce
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 egg yolks
  • 2 tablespoons half-and-half
  • 1 cup cooked lump crabmeat
  • ¼ cup grated Parmesan cheese
  1. Cook the wild rice according to the package directions. Meanwhile, preheat the oven to 400 degrees. Arrange fillets in a single layer in a 13-by-9-inch baking dish that has been coated with cooking spray. In a measuring cup, whisk together the wine, lemon juice, garlic salt, pepper and hot sauce. Pour over the fillets and dot with 1 tablespoon of the butter. Cover and bake 20-22 minutes or until the fish flakes easily with a fork.
  2. During the last 5 minutes of cooking, place the remaining butter in a saucepan over medium-low heat. When melted, whisk in the flour and cook 2 minutes, whisking constantly until smooth and bubbly. Remove the fish from the oven and turn the broiler on high. With a baster, remove the cooking liquid and add to the butter mixture. Cook, stirring for 3-4 minutes or until thickened. Remove from heat.
  3. In a small bowl, whisk together the egg yolks and cream. Gradually add 2 tablespoons of the hot liquid to the egg mixture, whisking briskly. Add to the hot liquid, whisking constantly, and return to heat. Cook, stirring for 1 minute longer, and remove from the heat.
  4. Ladle the cooked wild rice into the casserole dish, carefully shifting around the fillets so they are positioned on top of the rice. Top the fillets with the crabmeat and gently pour the sauce evenly over the top. Sprinkle with cheese. Broil 5–7 minutes or until the top is lightly browned. Serve hot.
Recipe by The Tennessee Magazine at