Pan Saute Red Snapper Topped with Crabmeat Saute

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
1. Pour the cream in a shallow dish.
2. Season the fillets and place in the cream. Let them soak for 20-30 minutes.
3. Drain.
4. Coat each piece of fish in the seasoned flour. Shake off excess.
5. Melt the butter and olive oil in a skillet.
6. Saute the fillets on each side until golden brown.
7. Place on a warm platter and keep warm. You can loosely cover with foil and place in oven on 175-200 degree oven.
CRABMEAT SAUTE:
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
1. Heat butter and olive oil in a skillet.
2. Saute the onion and bell peppers until crispy tender.
3. Add the corn kernels.
4. Stir and cook until tender.
5. Season with salt and pepper.
6. Add the wine and simmer until wine is nearly evaporated.
7. Add in the crabmeat and gently toss with the sauce and veggies.
8. Taste for seasoning.
9. Serve over the warm fish fillets.
10. Garnish with the chopped green onions and lemon/lime wedges.