Trout Meuniere is one of the cornerstones of Creole cooking in New Orleans. At the world-famous Galatoire's in the French Quarter, it's the most popular dish. This preparation of trout uses lemon juice and capers to create a buttery sauce for the delicate filet. Served over a bed of herbed rice alongside tender Blue Lake green beans for a taste of the bayou.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.