Lemony Seared Speckled Trout with Crabmeat Saute

LEMONY SEARED SPECKLED TROUT WITH CRABMEAT SAUTE
2 (6-8 oz.) speckled trout fillets, seasoned with salt, red/black pepper and garlic powder
2 lemons sliced
1(8-oz.) sliced baby portabella mushrooms
1 red onion, sliced
1 vidalia onion, sliced
Olive oil
¼-1/2 c. Lemon zest butter
Chopped green onions or parsley for garnish
Pat’s Favorite Crabmeat Saute (see recipe)
Corn Saute (See recipe)

1. In a large black skillet or non-stick skillet, drizzle with olive oil to cover the bottom.
2. Add the butter which has added lemon zest. (I like to add about 1-2 T. lemon zest to my butter.) Heat the olive oil and butter and blend well.
3. Add the sliced onions and lemon slices. Saute until tender.
4. Add the mushrooms and cook another 2 minutes.
5. Push the veggie mixture to the outside of the pan and leave the middle open.
6. Gently place the seasoned fillets into the skillet.
7. Sear on each side for 3-4 minutes depending on thickness of fish.
   I like to serve the fish with my Corn Saute with Crawfish and Pat’s Favorite Crabmeat Saute.
   I place some of the corn sauté across the plate and then place the fish across it and surround it with the crabmeat sauté. You can also serve with additional lemon if desired.
   This is so delicious! If you do not have speckled trout try to use a nice firm white fish that is not too thick.
   CORN SAUTE
   3 ears fresh corn, cut off cob
   1/2 of red, yellow, orange, green bell pepper -diced
   1/2 red onion -thin slices
   1/2 carton baby portabella mushrooms, sliced
   Red and yellow cherry tomatoes, cut in half
   1 lb. shrimp or crawfish
   8- oz. fresh salsa or pico de gallo
   Diced green onions
   1- Heat olive oil in large skillet- sauté onions and peppers first
   2-Next add shrimp and sauté
   3-Add rest of ingredients and cook another 5-8 minutes
   4-Season to taste
   You can just do veggies and no seafood.
   With leftovers u can add black beans and/ or yellow rice and stuff creole tomatoes or bell peppers or even with bow tie pasta. You can also add to smothered okra.
   Enjoy!
   PAT’S FAVORITE CRABMEAT SAUTE
   1 lb. jumbo lump crabmeat, picked and drained
   ¼ c. clarified butter
   ¼ c. butter, with lemon zest
   2 T. extra virgin olive oil
   Chopped green onions or parsley
   Sea salt and fresh ground black pepper
   Paprika
8. In a medium skillet, melt the butter with the olive oil.
9. When it is blended and hot, gently fold in the crabmeat. Try not to break it up.
10. Heat until crabmeat is hot.
11. Season with a little salt and black pepper.
12. Garnish with onions or parsley and paprika. Serve over your favorite fish or steak.
    *You can now buy clarified butter in specialty stores or large supermarkets. This has made my life so much easier. If I don’t have the clarified butter, I just use regular butter for the amount of the clarified.