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
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:
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.
*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.