Learn how to make Pan-Fried Speckled Trout with Creamy Crawfish Sauce. The pan-fried trout topped with a delicious creamy crawfish sauce is a recipe that will impress even the pickiest seafood eaters.
Growing up in South, Louisiana on the water my family has lots of opportunities to catch the seafood we cook in our backyards.
What if this way of life that we have come to know and love after many generations are threatened by seafood becoming endangered or extinct?
Sustainable Seafood
Secondly, the thought of not being able to enjoy seafood if it becomes endangered, either by catching seafood or purchasing it from a reputable, ethical, and sustainable source worries me.
So I partnered with the Seafood Blog project.
Additionally, the Sustainable Seafood Blog Project was started to bring food bloggers and readers alike together in conversation about sustainability, and to provide resources for sustainable seafood.
Sustainability doesn’t just mean to make sure people don’t consume fish or seafood that’s endangered or close to extinction it means more than that.
Sustainable Seafood means to fish or farm seafood in ways that consider the vitality of fish and sea creatures, and the well-being of our oceans.
In honor of being a Sustainable Seafood Blog Project partner, I would love to share my recipe for Pan-Fried Speckled Trout with Creamy Crawfish.
You will find the recipe below on the printable recipe card.
Other Fish to use
- Catfish
- Bass
- Redfish
- Red Snapper
- Crappie
- Flounder
What side dish goes with Pan Fry Speckled Trout?
- Pasta
- Asparagus
- Salad
- Potatoes
- Coleslaw
- Corn on the Cob
- Mac and Cheese
Need something to wash down your seafood? Try our Butterfinger Pudding Shots they’re the best adult boozy treat.
You might even like these Boozy Margarita Cake Balls. They are the most popular dessert on our site. Don’t forget about trying our Dole Whip Margaritas and the Blue Curacao Shark Drink.
This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.
More Cajun Recipes
- Crab Balls
- Cajun Boiled Red Potatoes
- Crawfish Omelette Egg Cups
- Cajun Chicken and Sausage Pasta
- Crawfish Balls
- Fried Soft Shell Crabs
- Fried Soft Shell Crabs with Creamy Crawfish Sauce
- Cajun Shrimp Maque Choux
- Cream Cheese Shrimp Dip
- Creamy Coleslaw Recipe
We hope you enjoy our Pan-Fried Speckled Trout with Creamy Crawfish Sauce recipe.
It’s a great recipe to enjoy any day of the week!
Pan-Fried Speckled Trout with Creamy Crawfish Sauce
Learn how to make Pan-Fried Speckled Trout topped with a delicious Creamy Crawfish Sauce.
Ingredients
Fish:
- 2 fresh speckled trout fillets
- sea salt, pepper, paprika to your liking
- 1/2 stick butter per fish fillet
- 1 tbsp. lemon juice from lemon
- optional: extra lemon for squeezing on fish after it’s cooked
Crawfish with Creamy Sauce:
- 1 pound peeled crawfish tails
- 1 stick of butter
- 1/2 cup heavy cream
- 1/4 cup minced garlic
- 1/2 cup green onions
- 1/2 cup parsley
- Optional Cajun Seasoning
Instructions
- Place fish on a sheet of wax paper or clean work surface. Next, sprinkle salt, pepper, and paprika onto both sides of each fish fillet making sure to rub the ingredients into the fish with your fingers.
- Melt 1/2 stick butter in a medium to large frying pan. Pan fry 1 fillet of fish at a time in frying pan for 2 minutes on each side. Next, squeeze 1 tbsp. Lemon juice into a hot pan with fish letting the fish absorb the lemon juice. Remove fish from pan Repeat steps for the next fish fillet.
- Melt 1 stick of butter in medium saucepan. Stir in minced garlic, green onions, and parsley. Saute for 3-4 minutes.
- Stir in crawfish tails let cook on low heat for 5 minutes (until crawfish is heated through).
- Add heavy whipping cream stir until the sauce is warm and thickens. Remove from heat. If sauce, isn’t thick enough add 1/2 teaspoon cornstarch and 1 tablespoon whipping cream together in a small bowl, then add to sauce mixture.
- Place one fish fillet on each plate, optional squeeze fresh lemon on each fish, then top with the creamy crawfish sauce, and serve immediately.Great paired with pasta, fresh vegetables or a salad.
Notes
- If you live where crawfish is hard to find then omit this part of the recipe, and just pan-fry the trout. The speckled trout tastes great served with or without the crawfish sauce.
- If you like your food spicy add a little Cajun Seasoning to your liking.
- Also, you could use shrimp instead of crawfish.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 1368Total Fat: 101gSaturated Fat: 60gTrans Fat: 4gUnsaturated Fat: 34gCholesterol: 677mgSodium: 2813mgCarbohydrates: 19gFiber: 4gSugar: 5gProtein: 99g
For more about our Nutritional Disclaimer: https://www.thisolemom.com/nutritional-disclaimer/
Do you have a favorite sustainable seafood recipe? I would love for you to share it with me below in the comments.
Ryan says
Normally I say season with Garlic from the heart! The only thing I would change is to reduce the amount of garlic in it. But it was delicious!
Kim Seghers says
Thank you the tip about the garlic. Glad you enjoyed the recipe. Thank you for the feedback! Kim
Victoria says
Just made with shrimp because I had fresh shrimp on hand as well as a trout filet. Sooo good. Served with wild and brown rice which was fantastic with the sauce.
Kim Seghers says
Thank you Victoria for taking the time to let me know how you liked the recipe. I’ll have to try it with wild rice next time, that sounds delicious.
Kelli says
My husband made this for us tonight using flounder instead of speckled trout. It was absolutely amazing! Literally one of the best things I’ve ever eaten. We are lucky to have a lot of great seafood restaurants where we live on the MS Gulf Coast and New Orleans area. This dish was definitely better than restaurant quality! Very well done!
Kim Seghers says
Thank you so much Kelli for letting me know how much you enjoyed the recipe. It’s one of my most popular recipes on my site, and one of my older recipes. My family loves this recipe so much! I’m so glad your husband cooked the recipe. I also have a softshell crab recipe with crawfish on my site that’s been featured in a magazine that y’all might enjoy. Thanks again for the lovely comment!! Have an AMAZING week, Kim
Lela says
I have to use frozen crawfish. If they aren’t seasoned, do I need to season them with something?
Kim Seghers says
Hi Lela, do you have frozen cooked crawfish tails? If you do, once you thaw the crawfish drain the juice and sprinkle them with some cajun seasoning. Don’t add to much if you don’t like spicy. Hope this helps, Kim
Jeanette Perry says
I just cooked this recipe and it is amazing!
I used catfish fillets and shrimp. I pan fried the fillets first and then removed them. Then sautéed the onions, garlic and parsley in the same skillet. Added the shrimp and cooked only a few minutes, didn’t want to overcook them. Added the cream and let it thicken. Poured over the fillets and it was delicious!! Thanks for sharing this wonderful recipe!
Kim Seghers says
Hi Jeanette! I’m so glad you enjoyed the recipe. I’ll have to try it with Shrimp and Catfish next time that does sound delicious! Thank you for taking the time to leave your wonderful comment. KiM
Kadie says
I have a question, the sauce in your photo has the color of paprika or Cajun seasonings yet the recipe for the sauce is butter, cream and other ingredients that would not give it that color. Am I missing something, because it looks delicious.
Thank you.
Kim Seghers says
Hi Kadie, I think the sauce turned out that color from all the seasoning I had used in my crawfish. My crawfish was leftover from a crawfish boil I had. Also, I cooked the sauce in the same pan as the fish once they were cooked. I hope this helps, Kim
Elianna says
could you replace the crawfish w/ shrimp?
Kim Seghers says
Yes you can Elianna! You could use shrimp or crab meat instead of the crawfish. Hope this helps. Enjoy, Kim
Robert H says
I’m from and living on the Mississippi Gulf Coast. So with that I use fresh caught trout and crawfish. Makes this dish so much more delicious when it’s fresh. Loved the recipe.
Kim Seghers says
Hi Robert, all the seafood I use is fresh! I’m glad you love the recipe. We catch our own seafood or get it from our friends that are Louisiana fishermen. I also go to the docks in Mississippi sometimes to get my Shrimp if I can’t get enough to cook from my casting net! Happy New Year, KIm
KimSeghers says
That sounds awesome Linda! Please let me know how you like it. When I made this dish I used crawfish I had leftover from our crawfish boil. It's nice to meet you . Thank you for stopping over. Are you going to the SSBC? Have a lovely weekend, Kim
KimSeghers says
Thank you Louisa ! The recipe is really good and, if you can't find crawfish substitute it with Shrimp. I would love to know how you like the recipeif you try it. Have a lovely day, Kim
KimSeghers says
Thank you Whitney! I am happy too its crawfish season. I love crawfish, especially boiled! Would love to know how you like this dish if you try it! Happy Easter! Kim
KimSeghers says
Thank you so much ! My family uses seafood we catch ourselves or buys from a local seafood market that we know is sustainable. Thank you for coming over to eave a message. Have a lovely weekend! Kim
KimSeghers says
Thank you! If you can get crawfish swap it for either shrimp or crab meat. Hope you enjoy it as much as my family! Kim
KimSeghers says
Hi Jennie! Thank you so much for the lovely compliment. It's absolutely delicious. If you can't find Crawfish you can use Shrimp or Crab Meat. Thank you for visiting. Have a lovely weekend! Kim
KimSeghers says
Hey Erin! How are you? Yes, you can swap shrimp for the crawfish or use crab meat, too. Thank you so much I am happy that you like the recipe. Have a Happy Easter! Kim
KimSeghers says
Hi Coley! Yes, you can substitute Shrimp for the Crawfish. You were at LSU such a great school, Baton Rouge has changed so much. I'm excited about being part of SSBP ,too. I hope I get to meet you in June. Your blog is wonderful I have been stalking it!! Have a lovely Easter, Kim
KimSeghers says
Hi Jennifer, it doesn't matter if the crawfish are frozen just taste them before using them sometimes the frozen crawfish aren't seasoned. Yes I agree with you about ranching out and using other types of fish. We eat all types of fish . We use trout when my husbsand catches it. What's your favorite seafood? Have a lovely Easter! Kim
KimSeghers says
Thank you Bonnie! If you try this recipe I would love to know how you like it.
Have a lovely day, Kim