Pan Roasted Snapper With Crab - cooking recipe

Ingredients

42 ounces red snapper fillets, skin on
3 teaspoons seafood seasoning (store-bought, your own recipe or Seafood Seasoning Mix)
1 cup flour
1/2 cup clarified butter
1 cup fish stock or 1 cup clam juice
1 1/2 cups crabmeat, picked over for shells (16 ounces)
Roasted Garlic and Sun-dried Tomato Butter
1 cup butter, room temperature
1/4 cup sun-dried tomato packed in oil, minced
1/4 teaspoon salt
1 teaspoon fresh basil, minced
1/8 teaspoon cayenne pepper
2 tablespoons garlic, roasted

Preparation

To make the butter: whirl all ingredients in blender or food processor until smooth. Refrigerate until ready to use.
Preheat oven to 450F; spray two large saute pans with cooking spray and place in oven to heat.
Warm serving plates.
Season fish with 1/2 teaspoon seasoning and dust the skin side with flour.
Add 1/4 cup clarified butter to each saute pan.
Place fish in hot butter, skin-side down and cook for a minute.
Bake in oven for about eight minutes or until flesh flakes easily.
Place a fillet on each serving plate; discard butter and return pans to high heat.
Add 1/2 cup stock or clam juice to each pan and bring to a boil.
Add half the tomato butter to each pan and heat until butter is nearly melted.
Add 3/4 cup of crab meat to each pan and cook until heated through.
To serve: Divide the crab meat and sauce evenly over the top of each piece of fish.
Serve immediately.