Smilie is the nickname of Rodney Salvaggio, who opened a restaurant by the same name in Harahan in the 1970s. He sold it years ago. It was torn down in 2016 to make room for a gas station. Salvaggio is now one of the owners of Mr. John’s Steakhouse and Desi Vega’s. This dish is a classic coming together of Creole and Italian flavors. Rodney cooked this for a television show I used to do, and I like the dish enough to keep it in my repertoire. Other good fish to use are drum, small amberjack, or flounder.
- 4 trout fillets, 6-8 oz. each
- Salt and pepper
- 1/2 cup melted butter
- 1 cup Italian bread crumbs
- 8 oz. lump crabmeat
- 1 bunch green onions, chopped
- Juice of 2 lemons (about 1/4 cup)
- 1/4 cup dry white wine
Preheat oven to 400 degrees.
1. Salt and pepper the trout fillets and set aside.
2. Coat the bottom of a baking pan with some of the melted butter. Sprinkle a thin layer of bread crumbs over the bottom of the pan, and lay the trout over it. Spoon 1 Tbs. of butter over each fillet and sprinkle with enough bread crumbs to coat the fish.
3. Divide the crabmeat four ways and top the trout with it. Sprinkle chopped green onions over the fish. Douse each fillet with the rest of the butter and the lemon juice.
4. Bake the fish at 400 degrees for 12-15 minutes. Two minutes before removing the fish from the oven, spoon 1 Tbs. of wine over each fillet. Serve immediately.