Sautéed demi fillet topped with fresh Louisiana crabmeat and Lemon Butter Sauce. Alongside Haricots Verts

Season the gulf fish fillets with salt and black pepper on both sides. Dredge the fillets in all-purpose flour, shaking off any excess.

Prepare 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.

Sauté the Fish

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.

Make the Lemon Butter Sauce

Gently fold in the fresh crabmeat into the lemon butter sauce, cooking for an additional 1-2 minutes until heated through.

Add Crabmeat

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.

Cook Haricots Verts

Place the sautéed fish fillets on a plate, top with the crabmeat and lemon butter sauce. Serve alongside the haricots verts.

Serve

Gulf fish fillet (such as snapper or trout)

Fresh Louisiana crabmeat

All-purpose flour

Salt

Black pepper

Butter

Garlic, minced

Lemon juice

Parsley, chopped

Haricots verts (thin green beans)

Gulf Fish Pontchartrain

Make Gulf Fish Pontchartrain Recipe in just 30m. Sautéed demi fillet topped with fresh Louisiana crabmeat and Lemon Butter Sauce. Alongside Haricots Verts

Gulf Fish Pontchartrain Recipe

Frequently paired with

Local Coupons