Pan Sauté Red Snapper Topped with Crabmeat Sauté
 
 
Pan Sauté Red Snapper Topped with Crabmeat Sauté
Recipe By:
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
  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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/pan-saute-red-snapper-topped-with-crabmeat-saute/