Trout Pontchartrain

Donna Graffagnino


Found in some of the more high-end restaurants, and many times not even on the menu, Trout Pontchartrain is one of those melt in your mouth delicacies that everyone should experience at least once a year. If restaurants put this on their menu they'd sell out every night!

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20 Min
15 Min


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10-12 oz trout filets
salt, pepper, creole seasoning
1 stick
3-4 clove
garlic, minced
green onion tops, sliced
1 lb
lump crab meat
lemons, each cut into four wedges

How to Make Trout Pontchartrain


  • 1Line a large baking sheet pan with parchment paper, sprayed with butter flavored Pam or other non-stick spray.
  • 2Generously salt both sides of each filet, and lightly sprinkle black pepper and creole seasoning on both sides of each filet.
  • 3Place fillets on baking pan and broil for 10 minutes or until thickest part is no longer opaque.
  • 4In a skillet melt butter over medium-high heat. Add garlic, green onion tops, and salt; saute for about 5 minutes, stirring frequently but don't let garlic brown.
  • 5Add crab meat and gently toss until heated through, being careful not to break up crab.
  • 6Serve one trout filet, sizzling hot, on a large plate and top with one quarter of the crab/butter mixture.
  • 7Garnish with 2 lemon wedges per plate, a green salad (if you must), and crusty french bread or yeast rolls.

    It'll make you slap yo' momma!

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About Trout Pontchartrain

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Gluten-Free, Wheat Free, Soy Free

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