Surf N Turf

A few weeks ago we had a weekend at home with no plans and decided to clean out the frig and freezer for dinner.  Well, I was very surprised what we found stored in our home.  I usually buy meat/fish on sale and freeze it if I'm not cooking it within a few days.  We've recently taken to liking Chilean Seabass.  When it's on sale it is 1/2 off the usual price.  Other than the mushrooms and crab meat, we already had all our dinner "fixins" stored at home.  Here's what we did to pull off our very own Surf N Turf...

Filet: grilled with just salt, pepper, and garlic powder
Chilean Seabass:  place the 1/2 pound fish filet on a piece of foil that is sprayed with Pam.  Top it with some salt, pepper, garlic powder, onion powder, and lemon slices.  Put a small pat of butter and about 1/8 of white wine in the foil "pouch".  Seal up the pouch so the fish basically steams inside.  Bake at 400 for 25-30 minutes or until the fish is completely cooked.
Mushrooms:  Bake the mushroom caps for about 20 minutes or until they start to get soft.  In a small bowl mix some crab meat, a little mayo, sour cream, diced bell pepper, onion, and cheddar cheese.  Top the softened mushrooms generously with the crab meat topping.  Back 10-15 minutes or until the topping is hot.
*You can cook the fish and mushrooms in the oven at the same temperature*

Since we had red meat and fish we were torn between red or white wine...Frank suggested BOTH, but we went with an Oregon Pinot Gris (the same wine we put on the fish).  :) 

ENJOY!