410-12 oz trout filets
·salt, pepper, creole seasoning
3-4 clovegarlic, minced
3green onion tops, sliced
1 lblump crab meat
2lemons, each cut into four wedges
How to Make Trout Pontchartrain
- Line a large baking sheet pan with parchment paper, sprayed with butter flavored Pam or other non-stick spray.
- Generously salt both sides of each filet, and lightly sprinkle black pepper and creole seasoning on both sides of each filet.
- Garnish 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!