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.
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INGREDIENTS
Nutrition- 42
- 3
- 1cup flour
- 1⁄2cup clarified butter
- 1cup fish stock or 1 cup clam juice
- 1 1⁄2cups crabmeat, picked over for shells (16 ounces)
Roasted Garlic and Sun-dried Tomato Butter
- 1
- 1⁄4
- 1⁄4teaspoon salt
- 1
- 1⁄8teaspoon cayenne pepper
- 2
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DIRECTIONS
- To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
- Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
- Warm serving plates.
- Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
- Add 1/4 cup clarified butter to each saute pan.
- Place fish in hot butter, skin-side down and cook for a minute.
- Bake in oven for about eight minutes or until flesh flakes easily.
- Place a fillet on each serving plate; discard butter and return pans to high heat.
- Add 1/2 cup stock or clam juice to each pan and bring to a boil.
- Add half the tomato butter to each pan and heat until butter is nearly melted.
- Add 3/4 cup of crab meat to each pan and cook until heated through.
- To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
- Serve immediately.
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