Pontchartrain Recipe
Sautéed fillet topped with fresh Louisiana crabmeat
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fillet
Season both sides of the fillets with salt, black pepper, and paprika.
- 2
Sauté the Fillet
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned fillets and sauté for 4-5 minutes on each side, or until they are cooked through and golden brown. Remove from skillet and set aside.
- 3
Make the Crabmeat Topping
In the same skillet, add the remaining butter. Once melted, add minced garlic and chopped green onions, and sauté for about 2 minutes until fragrant. Gently stir in the crabmeat and lemon juice, cooking just until heated through. Adjust seasoning with salt and pepper if needed.
- 4
Serve
Place the sautéed fillets on plates and generously top each with the crabmeat mixture. Serve immediately.
