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


  • 4
    10-12 oz trout filets
  • ·
    salt, pepper, creole seasoning
  • 1 stick
  • 3-4 clove
    garlic, minced
  • 3
    green onion tops, sliced
  • 1 lb
    lump crab meat
  • 2
    lemons, each cut into four wedges

How to Make Trout Pontchartrain


  1. Line a large baking sheet pan with parchment paper, sprayed with butter flavored Pam or other non-stick spray.
  2. Generously salt both sides of each filet, and lightly sprinkle black pepper and creole seasoning on both sides of each filet.
  3. Place fillets on baking pan and broil for 10 minutes or until thickest part is no longer opaque.
  4. In 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.
  5. Add crab meat and gently toss until heated through, being careful not to break up crab.
  6. Serve one trout filet, sizzling hot, on a large plate and top with one quarter of the crab/butter mixture.
  7. 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!

Printable Recipe Card

About Trout Pontchartrain

Course/Dish: Fish
Main Ingredient: Seafood
Regional Style: Cajun/Creole

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