| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood, Main dish, Emeril |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Grated horseradish |
| 1 |
tb |
Lemon zest |
| 1 |
tb |
Orange zest |
| 1 |
tb |
Chopped cilantro |
| 1 |
ts |
Creole spice |
| 4 |
oz |
Trout filet |
|
|
Salt and pepper |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Toasted sesame oil |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Chopped green onion |
INSTRUCTIONS
Light a grill and heat till very hot. Combine horseradish, zests and
cilantro. Mix well and season with salt and pepper. Season trout with
Creole spice. Lay trout filet on a well oiled cedar plank and top with
horseradish mixture, packing it firmly around the fish. Place plank on
grill, cover immediately. Grill will begin to smoke alot, don't worry, its
the wood smoldering. Check for doneness after 5 mins be careful NOT to
overcook. Meanwhile, whisk together remaining ingredients. To serve,
carefully remove trout from plank with a spatula and pour sauce over.
Formatted by jayne@idt.net
Posted to MM-Recipes Digest by Jayne Oake <jayne@idt.net> on Aug 12, 1998
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