Hello everyone! Today's recipe is from my Mom's creative genius. It has a bountiful variety of seafood straight out of the Louisiana Bayou. When you pair them all together, you're in for one amazing dish! This recipe is fairly versatile too, and is easily adapted to your own personal tastes.
The prep work on this one can be a bit daunting, but once you get it all ready to go, it moves pretty quickly. Let's get started...
- 12 medium Fish Fillets (We used Trout this time, but you can use Red Snapper, or any other fish you like.)
- 2 cups peeled, deveined, and diced Raw Shrimp
- 2 cups precooked, picked Crab Meat (NOT imitation)
- 12 Tbs Lemon Juice
- 12 Tbs Butter
- Salt and Pepper
- Lemon Pepper
- precooked, peeled, deveined, and halved Crawfish Tails
- shelled raw Oysters (left whole)
Prepare (one boat at a time):
- Cut a piece of tinfoil just larger than one single fillet of fish. Lay the fillet on the foil and roll the edges over 3 or 4 times, to make a 'boat' for the fish.
- Add a small amount of the shrimp on top of the fish. Then top that with some of the crab meat. (If you are using the crawfish, add it with the shrimp. If using oysters, place on top of the crab meat)
- Sprinkle the top with salt, pepper, and lemon pepper - to taste.
- Drizzle 1 tablespoon of the lemon juice across the top.
- Thinly slice 1 tablespoon of butter and arrange the pieces across the top of that.
- Place 'boat' on a cookie sheet or other rimmed baking pan.
There you go, one prepared Bayou Boat. Repeat procedure for the other 11 fillets.
You can prepare these ahead of time, if needed. Simply cover the baking pan tightly with tinfoil (so they don't dry out) and place in the refrigerator until ready to cook.
- Preheat oven to 350 degrees.
- Bake uncovered for about 20 minutes, depending on the size of your fillets. The fish is done when it becomes translucent and flakes easily.
- Our's browned up just fine in the oven, but if you want them a little darker, just pop them under the broiler for a few seconds.