Louisianne Recipe
Sautéed filet of fresh fish topped with jumbo lump crabmeat sautéed in lemon butter.
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Ingredients
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Fish
Crab Topping
Method
Preparation of Fish
- 1
Season the Fish
Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Sauté the Fish
In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once the butter is melted and bubbling, add the seasoned fish fillets. Cook for about 3-4 minutes on each side, or until the fish is golden brown and cooked through. Remove from skillet and set aside.
Preparation of Crab Topping
- 3
Sauté the Crab
In the same skillet, add 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute until fragrant. Add the jumbo lump crabmeat and lemon juice, gently stirring to combine. Cook for an additional 2-3 minutes, just until heated through. Be careful not to break up the crabmeat.
- 4
Finish the Crab Topping
Remove from heat and stir in the chopped parsley. Adjust seasoning with salt and pepper to taste.