Gulf Fish Pontchartrain Recipe
Recipe information
Make Gulf Fish Pontchartrain in just 30m. Sautéed demi fillet topped with fresh Louisiana crabmeat and Lemon Butter Sauce. Alongside Haricots Verts
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Fish
Season the gulf fish fillets with salt and black pepper on both sides. Dredge the fillets in all-purpose flour, shaking off any excess.
2. Sauté the Fish
In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove the fish from the skillet and keep warm.
3. Make the Lemon Butter Sauce
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant, then add lemon juice and chopped parsley. Stir to combine.
4. Add Crabmeat
Gently fold in the fresh crabmeat into the lemon butter sauce, cooking for an additional 1-2 minutes until heated through.
5. Cook Haricots Verts
In a separate pot, bring salted water to a boil. Add the haricots verts and cook for about 3-4 minutes until tender-crisp. Drain and set aside.
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