/ Main Dishes
photos of Trout Pontchartrain Recipe
salt, pepper, creole seasoning
green onion tops, sliced
lemons, each cut into four wedges
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!
About Trout Pontchartrain
Posted: Tue, Feb 18, 2014