We have Huachinango (Red Snapper) now and then when I can find fresh filets at the store – occasions like today. I decided to get a Dungeness crab cluster as well. Ours was a two-course fish & shellfish dinner.
Rather than make a side, Susan made a salsa of diced mango, avocado, red onion, and julienne basil with a dash of salt and a generous squeeze of fresh lime. The filet, covered in a salmon-trout seed crust, was pan fried in EVOO and unsalted butter – 5 minutes on each side over medium-high heat.
The pan-fried filet looked like this:
The plating looked like this.
The second course was steamed crab served with butter. Yummy.
