Emeril Lagasse's Crusted Trout

Title:
Emeril Lagasse's Crusted Trout

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     1 ts Olive oil; or vegetable oil


          Trout fillets; (8 to 10 oz


          -each)


     1 ts Emeril's creole seasoning;


          -see below


   1/2 c  Peeled and grated fresh


          -horseradish root; or


          -drained bottled white


          -horseradish


     2 ts Grated orange zest


     2 ts Grated lemon zest


     2 ts Grated lime zest


   1/2 ts Salt


     1 ts Cilantro


   1/2 ts Cayenne


     2 ts Sugar





-------------------------EMERIL'S
CREOLE SEASONING-------------------------


     8 tb Paprika


     3 tb Cayenne


     5 tb Ground black pepper


     6 tb Ground garlic powder


     3 tb Onion powder


     6 tb Salt


 2 1/2 tb Dried oregano


 2 1/2 tb Dried thyme





 EQUIPMENT - GRILLING FISH: 2 untreated cedar shingles - - about 5 1/2 x 10


 inches each


 


 EQUIPMENT - BAKING FISH: 1 baking sheet or cookie sheet 1 piece parchment


 paper


 


 Note: May use other filet of fish instead of trout.


 


 Directions


 


 1. FOR GRILLING: Prepare a grill and light the fire. Rub 1 side of each


 shingle with 1/2 teaspoon oil.


 


 2. FOR AN OVEN: Preheat an oven to 375 degrees and line a baking or cookie


 sheet with parchment paper. Rub paper with 1 teaspoon of oil.


 


 3. Season the fish on both sides with the rub. Place fillet on each oiled


 shingle or cookie sheet. Combine the horseradish, orange zest, lemon zest,


 lime zest, salt, cayenne, and sugar, cilantro in a sm. bowl. Divide mixture


 into 2 equal portions and place on top of fish.


 


 4. On a grill, place shingles in center of grill, close the lid and cook


 for about 10 minutes. Remove the shingles form the grill using a


 long-handled spatula. If the shingles catch fire, sprinkle with a little


 water. (OR) In a preheated oven, place cookie sheet on center rack for


 about 15 minutes, or until the fish flakes easily with a fork.


 


 5. Put the shingles or the filets in the center of large platters to serve


 (OR) carefully lift filets with spatula from cookie sheet in oven to center


 of plate.


 


 Directions for Creole Seasoning:


 


 1. Combine all ingredients in a mixing bowl. Blend well.


 


 2. Can be stored in an airtight container in your spice cabinet for up to
3


 months.


 


 Serves 2


 


 Emeril's Crusted Trout Food Correspondent Emeril Lagasse has a sure fire


 way to lock in the flavor of your favorite fish filet. Airdate: 5/15/98:


 


 To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA


 Single recipes $3 / Yearly $14.95


 


 MC formatted using MC Buster 2.0f & SNT on 5/16/98 by Barb at PK


 


 Recipe by: Emeril Lagasse


 


 Posted to MC-Recipe Digest by Barb at PK 
on May 16, 1998