Snapper Ponchartrain
Elegant, yet simple - New Orleans recipe for snapper or trout with crabmeat topping.  Lake Ponchartrain is near New Orleans and the causeway bridge over it runs 24 miles - longest in the U.S.
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4  (6 to 7 ounce) snapper or trout fillets
1 tablespoon olive oil
2 tablespoons butter for sautéing fish
1 cup butter, melted 1/2 cup at a time
salt and pepper to taste
juice of one lemon
2 additional lemons, cut in quarters for garnish
2 tablespoons flat-leaf parsley, chopped fine
1 cup lump crabmeat (check it for shell bits)
1 cup peeled, small shrimp (chopped in half, if large) (optional)
  1. Cook 2 fillets at a time.  Brush both sides of fish with 1/2 cup of the melted butter; season with salt and pepper.
  2. In a heavy skillet or cast iron skillet, heat olive oil.  Cook fillets two at a time for about 3 - 4 minutes per side, depending on thickness.  Test for doneness - if it's firm to touch, it's done.  Set to rest on plate and cover with foil to keep warm.
  3. In a small saucepan over medium heat, add rest of the butter and stir in lemon juice and parsley.  Stir until just melted; stir in crabmeat and shrimp (if adding) and cook for about 2 minutes until both are done.  Season with salt and pepper to taste.
  4. Gently pour butter sauce over fillets and garnish with lemon slices for serving.