Real Recipes From Real Home Cooks ®

trout pontchartrain

Recipe by
Donna Graffagnino
Bayou Country, LA

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!

yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Broil

Ingredients For trout pontchartrain

  • 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!