Pan-Fried Speckled Trout with Creamy Crawfish Sauce

by • March 17, 2017 • Cooking How-To’sComments (0)104

Trout, an oily fish with incredible flavor, can be an elegant dinner option. My favorite way to prepare trout is pan seared and this recipe combines that with one of my other favorite foods to eat- crawfish. Although the process for preparing the fish is simple, the addition of the cream sauce, brings in complex flavors that make this easy dish seem sophisticated. If you don’t have crawfish available, shrimp and scallops are a suitable substitute or you can combine them all! With the richness of the sauce, I like to team this dish with a light salad or fresh steamed vegetables. I really hope you enjoy this one!

Pan-Fried Speckled Trout with Creamy Crawfish Sauce

Trout and Crawfish
Yield: Serves 2

Ingredients:

Fish:

2 fresh speckled trout fillets
sea salt, pepper, paprika to your liking
1/2 stick butter per fish fillet
1 tbsp. lemon juice from lemon
optional: extra lemon for squeezing on fish after it’s cooked

Crawfish with Creamy Sauce:

1 pound peeled crawfish tails
1 stick of  butter
1/2 cup heavy cream
1/4 cup minced garlic
1/2 cup green onions
1/2 cup parsley

Instructions:

1. Place fish on a sheet of wax paper or clean work surface. Next, sprinkle salt, pepper, and paprika onto both sides of each fish fillet making sure to rub the ingredients into the fish with your fingers.
2. Melt 1/2 stick butter in a medium to large frying pan. Pan fry 1 fillet of fish at a time in frying pan for 2 minutes on each side. Next, squeeze 1 tbsp. Lemon juice into a hot pan with fish letting the fish absorb the lemon juice. Remove fish from pan Repeat steps for the next fish fillet.
3. Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Sauté for 3-4 minutes. Stir in crawfish tails let cook on low heat for 5 minutes (until crawfish is heated through). Add heavy whipping cream stir until the sauce is warm and thickens. Remove from heat. *if sauce, isn’t thick enough add 1/2 teaspoon cornstarch and 1 tablespoon whipping cream together in a small bowl, then add to sauce mixture. 
4. Place one fish fillet on each plate, optional squeeze fresh lemon on each fish, then top with the creamy crawfish sauce, and serve immediately. Great paired with pasta, fresh vegetables or a salad.

*If you live where crawfish is hard to find then omit this part of the recipe, and just pan-fry the trout. The fish tastes great served with or without the crawfish sauce.

Recipe Courtesy of Kim Seghers
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