This tasty recipe works just as well with any type of fish that won’t fall apart when you sauté it. If your tomatoes are not home-grown, help them out by slicing them into thick slices and then seasoning with salt, pepper, sugar and a splash of balsamic vinegar.
Sauteed Crappie with Butter Sauce
- 8 3 ounce crappie fillets skin removed
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon garlic powder
- 5 tablespoons butter chilled
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 1 lemon juice only
- 1/3 cup fresh basil leaves
- 8 slices tomato about 1/4-inch thick
- 1 avocado sliced into 8 thin slices
- Combine flour, salt, white pepper and garlic powder in a small bowl. Dust fish with flour mixture. Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add fish and brown on one side, about 3 – 4 minutes. Flip fish over and cook for 2 more minutes. Remove fish and keep warm. Add wine and lemon juice and stir to loosen bits stuck to pan. Reduce liquid to just a few tablespoons. Stir in basil and remaining chilled butter, stirring until butter is melted. Remove from heat.
- For each serving, arrange 1 slice of tomato on a plate. Top with 1 piece of fish and then avocado slices. Place tomato over avocado, then fish and then 2 mores slices avocado. Drizzle butter sauce over and serve.