CLASSIC OYSTERS BIENVILLERock Salt12 fresh oysters on half shell1/3 c. panko bread crumbs3 T. grated…
Pan Sauté Red Snapper Topped with Crabmeat Sauté
| Pan Sauté Red Snapper Topped with Crabmeat Sauté | Print |
Recipe By: Alice Morrow
Pan Sauté Red Snapper Topped with Crabmeat Sauté
Ingredients
- 6-8 red snapper or speckled trout fillets
- ½-1 c. heavy cream
- 1-2 c. flour, seasoned with salt, red/black pepper
- Salt, red/black pepper, garlic powder
- 4 T. butter
- 4 T. olive oil
Instructions
- Pour the cream in a shallow dish.
- Season the fillets and place in the cream. Let them soak for 20-30 minutes.
- Drain.
- Coat each piece of fish in the seasoned flour. Shake off excess.
- Melt the butter and olive oil in a skillet.
- Saute the fillets on each side until golden brown.
- Place on a warm platter and keep warm. You can loosely cover with foil and place in oven on 175-200 degree oven.
| Pan Sauté Red Snapper Topped with Crabmeat Sauté | Print |
Recipe By: Alice Morrow
CRABMEAT SAUTE:
Ingredients
- 1 lb. jumbo lump crabmeat
- 1 large Vidalia onion
- 1 red bell pepper
- 1 yellow bell pepper
- 3 ears of fresh corn, remove kernels from cobs
- 1 bunch green onions
- ¼ c. white wine
- Salt, red/black pepper
- Fresh lemon or lime wedges
Instructions
- Heat butter and olive oil in a skillet.
- Saute the onion and bell peppers until crispy tender.
- Add the corn kernels.
- Stir and cook until tender.
- Season with salt and pepper.
- Add the wine and simmer until wine is nearly evaporated.
- Add in the crabmeat and gently toss with the sauce and veggies.
- Taste for seasoning.
- Serve over the warm fish fillets.
- Garnish with the chopped green onions and lemon/lime wedges.
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