Pat's Pan-Sautéd Speckled Trout with Crabmeat Topping
Pat's Pan-Sautéd Speckled Trout with Crabmeat Topping
Recipe By: Alice Morrow
Ingredients
2-4 speckled trout filets
Olive oil
Fresh lemon juice
Salt, red/black pepper, garlic powder
1 lb. jumbo crabmeat
1 stick butter
¼ c. good olive oil
6-8 whole garlic cloves, sliced
½ c. chopped onion
¼ c. fresh lemon juice
2T. Worcestershire sauce
1 bunch chopped fresh green onions or parsley
Paprika
Instructions
Place fish on plate and season with salt, red/black pepper and garlic powder. Drizzle with olive oil and fresh lemon juice. Do both sides. Cover with saran wrap and refrigerate until ready to prepare.
Meanwhile, in a skillet, melt 1 stick of butter and add ¼ c. olive oil. Add the onion and garlic and cook until tender over low heat.
Add the lemon juice and Worcestershire sauce. Stir to blend.
Gradually add in crabmeat. Taste for seasoning. Sprinkle with green onions or parsley. Sprinkle also with paprika.
In another skillet, spray with PAM and drizzle olive oil to cover the bottom. Heat over medium heat.
Take fish out of refrigerator 30 minutes before preparing.
Saute fish about 3-4 minutes on each side, depending on thickness of fish filets.
Place fish on serving platter with sliced lemon along with the crabmeat for topping.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/pats-pan-sauted-speckled-trout-with-crabmeat-topping/