This is a print preview of "Emeril Lagasse's Crusted Trout" recipe.

Emeril Lagasse's Crusted Trout Recipe
by Global Cookbook

Emeril Lagasse's Crusted Trout
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  Servings: 1

Ingredients

  • 1 tsp Extra virgin olive oil, or possibly vegetable oil Trout fillets, (8 to 10 ounce each)
  • 1 tsp Emeril's creole seasoning, see below
  • 1/2 c. Peeled and grated fresh horseradish root, or possibly liquid removed bottled white horseradish
  • 2 tsp Grated orange zest
  • 2 tsp Grated lemon zest
  • 2 tsp Grated lime zest
  • 1/2 tsp Salt
  • 1 tsp Cilantro
  • 1/2 tsp Cayenne
  • 2 tsp Sugar
  • 8 Tbsp. Paprika
  • 3 Tbsp. Cayenne
  • 5 Tbsp. Grnd black pepper
  • 6 Tbsp. Grnd garlic pwdr
  • 3 Tbsp. Onion pwdr
  • 6 Tbsp. Salt
  • 2 1/2 Tbsp. Dry oregano
  • 2 1/2 Tbsp. Dry thyme

Directions

  1. EQUIPMENT - GRILLING FISH: 2 untreated cedar shingles - - about 5 1/2 x 10 inches each
  2. EQUIPMENT - BAKING FISH: 1 baking sheet or possibly cookie sheet 1 piece parchment paper
  3. Note: May use other filet of fish instead of trout.
  4. Directions
  5. FOR GRILLING: Prepare a grill and light the fire. Rub 1 side of each shingle with 1/2 tsp. oil.
  6. FOR AN OVEN: Preheat an oven to 375 degrees and line a baking or possibly cookie sheet with parchment paper. Rub paper with 1 tsp. of oil.
  7. Season the fish on both sides with the rub. Place fillet on each oiled shingle or possibly cookie sheet. Combine the horseradish, orange zest, lemon zest, lime zest, salt, cayenne, and sugar, cilantro in a sm. bowl. Divide mix into 2 equal portions and place on top of fish.
  8. On a grill, place shingles in center of grill, close the lid and cook for about 10 min. Remove the shingles form the grill using a long-handled spatula. If the shingles catch fire, sprinkle with a little water. (Or possibly) In a preheated oven, place cookie sheet on center rack for about 15 min, or possibly till the fish flakes easily with a fork.
  9. Put the shingles or possibly the filets in the center of large platters to serve
  10. (Or possibly) carefully lift filets with spatula from cookie sheet in oven to center of plate.
  11. Directions for Creole Seasoning:1. Combine all ingredients in a mixing bowl. Blend well.
  12. Can be stored in an airtight container in your spice cabinet for up to 3 months.
  13. Serves 2
  14. 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: