Emeril's nola style cedar plank trout

Yield: 1 Servings

Measure Ingredient
½ cup Grated horseradish
1 tablespoon Lemon zest
1 tablespoon Orange zest
1 tablespoon Chopped cilantro
1 teaspoon Creole spice
4 ounces Trout filet
\N \N Salt and pepper
2 tablespoons Soy sauce
1 teaspoon Toasted sesame oil
2 tablespoons Lemon juice
2 tablespoons Orange juice
1 tablespoon Chopped green onion

Light a grill and heat till very hot. Combine horseradish, zests and cilantro. Mix well and season with salt and pepper. Season trout with Creole spice. Lay trout filet on a well oiled cedar plank and top with horseradish mixture, packing it firmly around the fish. Place plank on grill, cover immediately. Grill will begin to smoke alot, don't worry, its the wood smoldering. Check for doneness after 5 mins be careful NOT to overcook. Meanwhile, whisk together remaining ingredients. To serve, carefully remove trout from plank with a spatula and pour sauce over.

Formatted by jayne@...

Posted to MM-Recipes Digest by Jayne Oake <jayne@...> on Aug 12, 1998

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