Servings: 6
Cooking Time: 30 Minutes

Ingredients :

Lemon cream sauce
4 garlic cloves
1 shallot
1 leek
2 tbsp olive oil
1 tbsp salt
1/4 tbsp black pepper
3 tbsp butter
1/4 cup white wine
1 cup whipping cream
2 tbsp lemon juice
1 tbsp lemon zest
Crab mix
1 lb crab meat
1/3 cup mayo
1/3 cup sour cream
1/3 cup lemon cream sauce
1/4 green onion, chopped
1/4 tbsp black pepper
1/2 tbsp old bay seasoning
2 lb lingcod
1 tbsp olive oil
1 tbsp salt
1 tbsp paprika
1 tbsp green onion, chopped
1 tbsp Italian parsley

Directions :

1. Lemon cream sauce
2. Chop garlic, shallot, and leeks then add to a saucepan with oil, salt, pepper, and butter.
3. Saute over medium heat until the shallot is translucent.
4. Deglaze with white wine then add whipping cream. Bring the sauce to boil, reduce heat and simmer for 3 minutes.
5. Remove from heat and add lemon juice and lemon zest. Transfer the sauce to a blender and blend until smooth.
6. Set aside 1/3 cup for the crab mix
7. Crab mix
8. Add all the ingredients in a mixing bowl and mix thoroughly until well combined.
9. Set aside
10. Fish
11. Fire up your Traeger to high heat then slice the fish into 6-ounce portions.
12. Lay the fish on its side on a cutting board and slice it 3/4 way through the middle leaving a 1/2 inch on each end so as to have a nice pouch.
13. Rub the oil into the fish then place them on a baking sheet. Sprinkle with salt.
14. Stuff crab mix into each fish then sprinkle paprika and place it on the grill.
15. Cook for 15 minutes or more if the fillets are more than 2 inches thick.
16. Remove the fish and transfer to serving platters. Pour the remaining lemon cream sauce on each fish and garnish with onions and parsley.
InfoCalories 476, Total fat 33g, Saturated fat 14g, Total carbs 6g, Net carbs 5g Protein 38g, Sugars 3g,
Fiber 1g, Sodium 1032mg