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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 | Print |
Recipe By: Alice Morrow
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
- 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.
- 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.
- Add the lemon juice and Worcestershire sauce. Stir to blend.
- Gradually add in crabmeat. Taste for seasoning. Sprinkle with green onions or parsley. Sprinkle also with paprika.
- In another skillet, spray with PAM and drizzle olive oil to cover the bottom. Heat over medium heat.
- Take fish out of refrigerator 30 minutes before preparing.
- Saute fish about 3-4 minutes on each side, depending on thickness of fish filets.
- Place fish on serving platter with sliced lemon along with the crabmeat for topping.
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