Louisiana crusted trout

Yield: 1 servings

Measure Ingredient
1 teaspoon Olive oil or vegetable oil
\N \N Trout fillets; (8 to 10 oz each) or
\N \N ; other filet of fish
1 teaspoon Emeril's Creole Seasoning
½ cup Peeled and grated fresh horseradish root
\N \N ; or drained bottled white horseradish
2 teaspoons Grated orange zest
2 teaspoons Grated lemon zest
2 teaspoons Grated lime zest
½ teaspoon Salt
1 teaspoon Cilantro
½ teaspoon Cayenne
2 teaspoons Sugar
8 tablespoons Paprika
3 tablespoons Cayenne
5 tablespoons Ground black pepper
6 tablespoons Ground garlic powder
3 tablespoons Onion powder
6 tablespoons Salt
2½ tablespoon Dried oregano
2½ tablespoon Dried thyme


1. FOR GRILLING: Prepare a grill and light the fire. Rub 1 side of each shingle with ½ 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 small 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 long-handled spatula. If the shingles catch fire, sprinkle with a little water. 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.

Serves 2

Emeril's 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.

Converted by MC_Buster.

NOTES : From Chef and author Emeril Lagasse Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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