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 \N | 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
Converted by MM_Buster v2.0l.
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