Recipe - Herbed Grilled Trout With Portobello Mushrooms

1 Whole Speckled trout (2 to
3 lbs); scales on
Salt; to taste
Freshlyground black pepper;
to taste
Olive oil
Lemon juice
Bayou Blast; see * Note
2 lg Portobello mushrooms; stems
removed

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" recipe which is
included in this collection.

Preheat stovetop or barbecue grill. Cut 2 to 3 slits on each side of trout.
Season inside and out with salt and pepper. Brush with olive oil and lemon
juice and sprinkle with Bayou Blast. Grill fish, 3 to 5 minutes per side,
until just cooked through. Brush mushrooms with oil, season with Creole
spice and place on grill right after you turn fish. Remove fish and
mushrooms to a warm platter. To serve, remove fish from bone and divide
between 2 plates, with mushroom on side. This recipe yields 2