| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce06 |
2 |
servings |
INGREDIENTS
| 1 |
|
Whole Speckled trout – (2 to 3 lbs); scales on |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Olive oil |
|
|
Lemon juice |
|
|
Bayou Blast; see * Note |
| 2 |
lg |
Portobello mushrooms; stems removed |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Preheat stovetop or barbecue grill. Cut 2 to 3 slits on each side of trout.
Season inside and out with salt and pepper. Brush with olive oil and lemon
juice and sprinkle with Bayou Blast. Grill fish, 3 to 5 minutes per side,
until just cooked through. Brush mushrooms with oil, season with Creole
spice and place on grill right after you turn fish. Remove fish and
mushrooms to a warm platter. To serve, remove fish from bone and divide
between 2 plates, with mushroom on side. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
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