Compliments of Los Islenos Heritage and Cultural Society - St. Bernard, Louisiana

4 lb. Louisiana trout fillets
1 ½ lb. Louisiana shrimp, chopped
1 lb. Louisiana crab meat
1 ½ c onion chopped
1 c. celery, chopped
1 c. green pepper, chopped
2 tbsp. parsley, chopped
½ c. garlic, chopped
Creole seasoning to taste
Salt and pepper to taste
Bread crumbs
½ loaf day old bread, soaked and drained
Lemon juice
Pats of margarine
A little oil for sauté

Sauté onion, celery, green bell pepper, parley, and garlic in oil on low heat. Add shrimp and fry for about 8 minutes. Add crab meat, salt, pepper, Creole seasoning and soaked bread, well drained. Fry on low approximately 10 minutes. Season fish fillets to taste and place in a well-greased pan. Place stuffing on top of fillets, packing well, and sprinkle bread crumbs and lemon juice on top. Add small pats of margarine on top of each fillet. Add ¼ cup of water to pan and bake at 350 degrees for 20 minutes or until brown.