Pan Roasted Snapper With Crab |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An amazingly flavorful dish perfect for Lent. If you cannot find red snapper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), grouper (firmer texture), pompano, lemonfish or catfish. Courtesy of Chef Frank Brigsten of Brigsten's Restaurant as featured on the Louisiana New Garde television series. Ingredients:
42 ounces red snapper fillets, skin on |
3 teaspoons seafood seasoning (store-bought, your own recipe or seafood seasoning mix) |
1 cup flour |
1/2 cup clarified butter |
1 cup fish stock or 1 cup clam juice |
1 1/2 cups crabmeat, picked over for shells (16 ounces) |
1 cup butter, room temperature |
1/4 cup sun-dried tomato packed in oil, minced |
1/4 teaspoon salt |
1 teaspoon fresh basil, minced |
1/8 teaspoon cayenne pepper |
2 tablespoons garlic, roasted |
Directions:
1. To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
2. Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
3. Warm serving plates.
4. Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
5. Add 1/4 cup clarified butter to each saute pan.
6. Place fish in hot butter, skin-side down and cook for a minute.
7. Bake in oven for about eight minutes or until flesh flakes easily.
8. Place a fillet on each serving plate; discard butter and return pans to high heat.
9. Add 1/2 cup stock or clam juice to each pan and bring to a boil.
10. Add half the tomato butter to each pan and heat until butter is nearly melted.
11. Add 3/4 cup of crab meat to each pan and cook until heated through.
12. To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
13. Serve immediately.
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