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Pan-Fried Orange Seatrout
This recipe is reputed to be a creation of the chefs at the original Landry's Seafood Restaurant in Houston and was given to us by Mrs. Julie Moritz of Seadrift, TX. We tried it and our guests just raved about it.
4 medium seatrout fillets (about 3lbs. total)
1 Tbs. olive oil
Tony Chacere's Creole Seasoning (to taste)
1 medium orange
Heat olive oil over medium heat in large, heavy skillet. Season fish with Tony Chacere's Creole Seasoning. (I think the Landry method might have used cayenne.) Place fillets in hot oil and squeeze juice from half the orange directly over fish. Fry 3-4 minutes until light brown and turn. Squeeze other half of orange on fillets. Continue frying only until the fish is cooked through and not a second more. Serve with lime wedges. Serves four adults.
4 medium seatrout fillets (about 3lbs. total)
1 Tbs. olive oil
Tony Chacere's Creole Seasoning (to taste)
1 medium orange
Heat olive oil over medium heat in large, heavy skillet. Season fish with Tony Chacere's Creole Seasoning. (I think the Landry method might have used cayenne.) Place fillets in hot oil and squeeze juice from half the orange directly over fish. Fry 3-4 minutes until light brown and turn. Squeeze other half of orange on fillets. Continue frying only until the fish is cooked through and not a second more. Serve with lime wedges. Serves four adults.