Herbed grilled trout with portobello mushrooms
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1.00 | whole speckled trout - (2 to 3 lbs); scales on | |
1 | salt; to taste | |
1 | freshly-ground black pepper; to taste | |
1 | olive oil | |
1 | lemon juice | |
1 | bayou blast; see * note | |
2.00 | large | portobello mushrooms; stems removed |
Directions
* 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 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000
Related recipes
- Crab-stuffed portobellos
- Grilled marinated portobellos
- Grilled portobellos
- Portobello \"risotto\"
- Portobello appetizer
- Portobello barley risotto
- Portobello marinade
- Portobello muffuletta
- Portobello mushrooms & pasta
- Portobello mushrooms and pasta
- Portobello pizza
- Portobello pizzas
- Portobello saute
- Portobello soup
- Portobello tempeh marinade
- Portobellos with fusilli
- Portobellos with watercress
- Roasted portobello mushrooms
- Stacked vegetable portobellos
- Stuffed portobellos