Pan Sauté Red Snapper Topped with Crabmeat Sauté
- 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
- 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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/pan-saute-red-snapper-topped-with-crabmeat-saute/
3.2.2704