Pan Roasted Snapper With Crab

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.

• Ready In: 45 mins
• Serves: 6

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)

• Roasted Garlic and Sun-dried Tomato Butter

• 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.