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- Trout, fillets or bone-in (without the skin, head, or tails)
- 1 cup chopped onions
- 1 1/2 sticks butter
- lemon
- salt
- pepper
- garlic salt
- Melt butter in skillet.
- Add onions and sauté.
- When onions become transparent, add fish (pre-seasoned with salt, pepper, and garlic salt).
- Cook on medium / medium high heat.
- Squeeze lemon juice over fish as it cooks – use juice of 1/2 a lemon per pan of fish.
- Brown fish and onions or lightly blacked.
- 1 stick of butter
- 2 to 4 cloves of garlic, diced or chopped
- 4 to 6 green onions, chopped
- 2 bay leaves
- 1 lemon, quartered
- ½ cup white wine
- 2 lbs uncooked shrimp, peeled & deveined (can be frozen)
- Melt 1 stick of butter in a skillet on low-medium heat.
- Dice 2 to 4 cloves of garlic.
- Chop 4 to 6 green onions.
- Add garlic and onions to the butter and cook 10 to 15 minutes or until soft.
- Add 2 bay leaves, squeeze a lemon, add salt, pepper and spices.
- Add ½ cup of white wine.
- Simmer for 10 minutes, then remove bay leaves.
- Add 2 lbs. of shrimp.
- Cook for 20 minutes covered.
- Add to cooked white rice Add creole seasoning or tabasco to add some spice.