facebook youtube twitter pinterest

HERBED TROUT FILLET

Ingredients:

1 tablespoon fresh lemon juice
1 tablespoon Essence, recipe follows
1 tablespoon minced garlic
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped chives
2 teaspoons finely chopped oregano leaves
1/4 cup olive oil
Salt and freshly ground black pepper
4 (6 to 8-ounce) sea trout fillets, with skin
Lemon wedges, as accompaniment

Essence (Emeril's Creole Seadoning):

2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Preparation:

  1. Preheat broiler, or grill
  2. In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano.
  3. Slowly whisk in olive oil. Season to taste with salt and pepper.
  4. Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
  5. Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993


RECIPE CREDIT: Food Network CLICK HERE
Home  |  About Us  |  Contact Us  |  Privacy Policy
Phone 1-888-FISH-199 Fax (305) 594-4301