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Pat's Pan-Sautéd Speckled Trout with Crabmeat Topping

Pat’s Pan-Sautéd Speckled Trout with Crabmeat Topping

Pat’s Pan-Sautéd Speckled Trout with Crabmeat Topping
Pat's Pan-Sautéd Speckled Trout with Crabmeat Topping
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Pat's Pan-Sautéd Speckled Trout with Crabmeat Topping
Ingredients
  • 2-4 speckled trout filets
  • Olive oil
  • Fresh lemon juice
  • Salt, red/black pepper, garlic powder
  • 1 lb. jumbo crabmeat
  • 1 stick butter
  • ¼ c. good olive oil
  • 6-8 whole garlic cloves, sliced
  • ½ c. chopped onion
  • ¼ c. fresh lemon juice
  • 2T. Worcestershire sauce
  • 1 bunch chopped fresh green onions or parsley
  • Paprika
Instructions
  1. Place fish on plate and season with salt, red/black pepper and garlic powder. Drizzle with olive oil and fresh lemon juice. Do both sides. Cover with saran wrap and refrigerate until ready to prepare.
  2. Meanwhile, in a skillet, melt 1 stick of butter and add ¼ c. olive oil. Add the onion and garlic and cook until tender over low heat.
  3. Add the lemon juice and Worcestershire sauce. Stir to blend.
  4. Gradually add in crabmeat. Taste for seasoning. Sprinkle with green onions or parsley. Sprinkle also with paprika.
  5. In another skillet, spray with PAM and drizzle olive oil to cover the bottom. Heat over medium heat.
  6. Take fish out of refrigerator 30 minutes before preparing.
  7. Saute fish about 3-4 minutes on each side, depending on thickness of fish filets.
  8. Place fish on serving platter with sliced lemon along with the crabmeat for topping.
 

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