Bronzed Speckled Trout with Crabmeat Butter Sauce

A Gulf Coast classic: Creole-seasoned trout bronzed to perfection, topped with a luxurious mango-lime butter sauce and sweet lump crabmeat. Recipe courtesy of Executive Chef Matt Regan, Victoria Inn & Gardens.

Serves 6 45 Minutes Stovetop

Ingredients

For the Sauce:
  • 2 shallots, minced
  • 6 oz dry white wine
  • Juice of ½ fresh lime
  • 1 tbsp heavy cream
  • 6 oz cold butter, cubed
  • ½ mango, diced
  • 1 tbsp grated lime zest
For the Fish:
  • 6 fresh speckled trout fillets
  • 2 tbsp Creole seasoning
  • 2 tbsp oil (vegetable or canola)
  • 3 oz lump crabmeat, picked for shells
Tip: Bronzing is gentler than blackening—the seasoning caramelizes without charring. High heat, don't move the fish.

Directions

  1. Place shallots and wine in a pot. Gently reduce to about 1 ounce.
  2. Add lime juice and heavy cream, reduce until slightly thickened.
  3. Add butter 2–4 tbsp at a time, swirling to incorporate. Do not let it boil.
  4. Strain sauce into another pot. Add mango and purée with a stick blender until smooth.
  5. Stir in lime zest and keep warm.
  6. Pat fish dry and bring to room temperature. Season generously with Creole seasoning.
  7. Heat oil in a skillet over high heat. Sauté fish, turning only once, until seasoning is light brown (not black).
  8. Spoon 2 oz sauce onto each plate. Place fish on sauce.
  9. Warm crabmeat in remaining sauce and mound on top of each fillet.

Want more recipe ideas?

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See the Book on Amazon The Blue Food Cookbook

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