Sauteed Crappie With Butter Sauce Recipe - Cooking Index
Sauteed Crappie With Butter Sauce Recipe - Cooking Index
This tasty recipe works just as well with any type of fish that won't fall apart when you saute it. If your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar and a splash of balsamic vinegar.
Courses: Main Course| 8 | Crappie fillets - (3 oz ea) - skin removed | |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 tablespoon | 15ml | Salt |
| 1/2 teaspoon | 2.5ml | White pepper |
| 1 tablespoon | 15ml | Garlic powder |
| 5 tablespoons | 75ml | Butter - chilled |
| 2 tablespoons | 30ml | Olive oil |
| 1/4 cup | 59ml | Dry white wine |
| 1 | Lemon - juice only | |
| 1/3 cup | 13g / 0.5oz | Fresh basil leaves |
| 8 | Tomato - (abt 1/4" thick) | |
| 1 | Avocado - cut thin slices |
Combine flour, salt, white pepper and garlic powder in a small bowl. Dust fish with flour mixture.
Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add fish and brown on one side, about 3 to 4 minutes. Flip fish over and cook for 2 more minutes. Remove fish and keep warm.
Add wine and lemon juice and stir to loosen bits stuck to pan. Reduce liquid to just a few tablespoons. Stir in basil and remaining chilled butter, stirring until butter is melted. Remove from heat.
For each serving, arrange 1 slice of tomato on a plate. Top with 1 piece of fish and then avocado slices. Place tomato over avocado, then fish and then 2 mores slices avocado. Drizzle butter sauce over and serve.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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