Recipe - Emeril Lagasses Crusted Trout

1 teaspoon Olive oil; or vegetable oil
Trout fillets; (8 to 10 oz
each)
1 teaspoon Emeril's creole seasoning;
see below
One half cup Peeled and grated fresh
horseradish root; or
drained bottled white
horseradish
2 teaspoon Grated orange zest
2 teaspoon Grated lemon zest
2 teaspoon Grated lime zest
One half teaspoon Salt
1 teaspoon Cilantro
One half teaspoon Cayenne
2 teaspoon Sugar

EMERIL'S CREOLE SEASONING
8 tablespoon Paprika
3 tablespoon Cayenne
5 tablespoon Ground black pepper
6 tablespoon Ground garlic powder
3 tablespoon Onion powder
6 tablespoon Salt
2 One half tablespoon Dried oregano
2 One half tablespoon Dried thyme

EQUIPMENT GRILLING FISH: 2 untreated cedar shingles about 5 One half 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 One half 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
longhandled 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: 18005434GMA
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 MCRecipe Digest by Barb at PK abprice@wf.net on May 16, 1998