Crab and Shrimp Stuffed Halibut With Lobster Tarragon Cream Sauce

This delicious, low-calorie fish dish takes bit of prep work, but it makes a lovely entree for a romantic dinner for two.


  • 2-6 ounces fresh halibut filets, skinless, deboned


  • 2 ounces shrimp, peeled, deveined, cooked, chopped small
  • 2 ounces jumbo lump crabmeat
  • 1 tablespoon Dijon mustard
  • 2 tablespoon panko bread crumbs
  • 1 teaspoon parsley, minced
  • ½ teaspoon Old Bay seasoning
  • 1 egg white
  • 1 tablespoon reduced fat mayonnaise


  • 1 cup water
  • 2 tablespoon lobster base (Better than Bouillon, reduced sodium)
  • ¼ cup white onion, minced
  • 1 garlic clove, minced
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • ¼ cup white wine
  • 1 teaspoon olive oil
  • 1 tablespoon corn starch plus 1 tablespoon water (mix and make paste)
  • 1 teaspoon tarragon, dry
  • 1 teaspoon mustard, dry
  • 1/3 cup non-fat sour cream
  • Salt and pepper


1 Roma tomato, diced small


  • Preheat oven to 450 degrees.
  • Place a small pot over high heat and begin to sauté the onion and garlic in olive oil, until the onion becomes translucent. Add the white wine and cook until the white wine reduces by half. Stir in the tomato paste and cook on medium heat for about 2 minutes.
  • Add the water and whisk in the lobster base, tarragon, bay leaves, mustard, salt and pepper, bring to a boil, reduce heat to medium and allow begin simmering for about 10 minutes.
  • Whisk in the cornstarch paste and cook for about 4 minutes or until the cornstarch dissolves and sauce thickens. Keep on low heat and add the sour cream. Taste for salt and pepper; keep on low heat until ready to serve.
  • In a small bowl mix the egg white, mayonnaise, parsley, Old Bay, mustard to thoroughly combine. Gingerly toss in the shrimp, breadcrumbs and crabmeat until combined.
  • Make a 2-inch long, 1-inch deep, vertical cut in the middle of the top portion of the filet. On the side of the filet, cut ¾ of the way through the middle of the filet so as the top incision meets the side incision to form a pocket with an opening at the top to be stuffed. Do the same to the other filet.
  • Take the shrimp and crab filling and stuff the sides and top of each filet.
  • Spray a baking sheet with olive oil, place the filets on it and bake for about 20 minutes or until the internal temperature of the fish reaches 145 degrees Fahrenheit.
  • Place 3-4 ounces of the sauce on the bottom of the plate, place the fish on top.
  • Sprinkle the diced tomato around to garnish. 

Makes two servings.