Lemony Seared Speckled Trout with a Crabmeat Sauté
 
 
Lemony Seared Speckled Trout with a Crabmeat Sauté
Recipe By:
Ingredients
  • 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)
Instructions
  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.
Notes
*****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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/lemony-seared-speckled-trout-with-a-crabmeat-saute/