This New Orleans recipe for snapper or trout with crabmeat topping is both elegant and simple to make. The name comes from Lake Ponchartrain, which is near New Orleans. The causeway bridge over it runs 24 miles, the longest in the world. A bit of history - Lake Pontchartrain was formed between 2,600-4,000 years ago as the Mississippi River deposited clay, sand, gravel and silt to form the shores of the river's delta. Scientists have found evidence of humans living in the area at least 3,500 years ago! In other words, the New Orleans region has had quite a few years to develop some fine food!
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Ingredients - Serves 4
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) |
Steps
- Cook 2 fillets at a time. Brush both sides of fish with 1/2 cup of the melted butter; season with salt and pepper.
- 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.
- 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.
- Gently pour butter sauce over fillets and garnish with lemon slices for serving. Serve with warm French bread for sopping up the sauce!
