Pan-Sautéed Fillet Of Trout On Sauce Beurre Cajun

Pan-Sautéed Fillet Of Trout On Sauce Beurre Cajun

Prep Time: 30 Minutes

Yields: 4 Servings


This sauce is excellent when served over pan-sautéed or charbroiled fish.


4 (5–7 ounce) trout fillets or other fresh fish fillets

8 ounces unsalted butter, chipped

½ cup vegetable oil, divided

1 cup seasoned flour

¼ cup jumbo lump crabmeat

½ cup dry white wine

1 tbsp lemon juice

1 tbsp minced red onion

1 tbsp minced tomato

1 tbsp minced red bell pepper

1 tbsp minced yellow bell pepper

2 cloves garlic, peeled and sliced

1 tbsp sliced green onions

¼ cup sliced andouille

dash of Louisiana hot sauce

salt and cayenne pepper to taste

granulated garlic to taste


Preheat oven to 350°F. In a 12-inch, heavy-bottomed skillet, heat ¼ cup vegetable oil over medium-high heat. Dredge fish fillets in seasoned flour, shaking off excess. When oil begins to smoke lightly, place 2 fillets skin-side down into hot oil. Shake skillet lightly to move fish gently one time. Allow fish to sauté 1–2 minutes or until lightly browned then turn over to brown remaining side. Cook 1–2 additional minutes or until lightly browned. Remove fillets from pan and place on a 9" x 11" baking pan. Add additional oil to skillet if necessary and repeat procedure with the remaining fillets. When done, place fillets on baking pan and hold in heated oven while preparing sauce. In a sauté pan, combine crabmeat, wine, lemon juice, red onion, tomato, bell peppers, sliced garlic, green onions, andouille and hot sauce over medium-high heat. Cook approximately 3–5 minutes or until liquid is reduced to half volume. Swirling pan constantly, add a few chips of butter at a time until all is incorporated. Do not stir with a metal spoon or wire whisk as hot spots will develop in the pan and butter will separate. Remove from heat and season to taste using salt, cayenne pepper and granulated garlic. To serve, place an equal portion of sauce onto each of 4 plates and top each with 1 fish fillet.