TROUT PONTCHARTRAIN
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!
Provided by Donna Graffagnino
Categories Fish
Time 35m
Number Of Ingredients 7
Steps:
- 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!
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