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Categories:
red snapper seafood seasoning flour clarified butter fish stock crabmeat garlic butter tomato salt fresh basil cayenne pepper garlic
Viewed: 67 - Published at: a year agoIngredients
- 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
Method
- 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.
