Nola-style cedar plank trout

Yield: 1 servings

Measure Ingredient
½ cup grated horseradish root
1.00 tablespoon chopped lemon zest
1.00 tablespoon chopped orange zest
1.00 tablespoon chopped cilantro
1.00 teaspoon bayou blast - {emeril's creole seas; oning}, see *
4.00 ounce trout fillet -; (1 fillet)
1 epper
2.00 tablespoon soy sauce
1.00 teaspoon toasted sesame oil
2.00 tablespoon orange juice
2.00 tablespoon lemon juice
1.00 tablespoon chopped green onion

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

Light a grill and heat until hot. Combine horseradish, zests and cilantro, mix well and season with salt and pepper. Season trout fillet with Bayou Blast. Lay trout fillet on a well-oiled cedar plank and top with horseradish mixture, packing it firmly around fish.

Place plank on grill, cover immediately. Grill will begin to smoke a lot -- don't worry, it's the wood smoldering. Check for doneness after 5 minutes; be careful not to overcook. Meanwhile, whisk together remaining ingredients. To serve, carefully remove fish from plank with a spatula and pour sauce over. This recipe yields 1 serving.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-03-1996

Recipe by: Emeril Lagasse

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