| 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 |
|
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 Converted by MM_Buster v2.0l.
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