Name: Louisiana Crusted Trout
Ingredients: 1 ts Olive oil or vegetable oil; Trout fillets; (8 to 10 oz each) or; ; other filet of fish; 1 ts Emeril's Creole Seasoning; 1/2 c Peeled and grated fresh horseradish root; ; or drained bottled white horseradish; 2 ts Grated orange zest; 2 ts Grated lemon zest; 2 ts Grated lime zest; 1/2 ts Salt; 1 ts Cilantro; 1/2 ts Cayenne; 2 ts Sugar; 8 tb Paprika; 3 tb Cayenne; 5 tb Ground black pepper; 6 tb Ground garlic powder; 3 tb Onion powder; 6 tb Salt; 2 1/2 tb Dried oregano; 2 1/2 tb Dried thyme

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Seafood		Gma5	1	servings

INGREDIENTS

1	ts	Olive oil or vegetable oil
		Trout fillets; (8 to 10 oz each) or
		; other filet of fish
1	ts	Emeril's Creole Seasoning
1/2	c	Peeled and grated fresh horseradish root
		; or drained bottled white horseradish
2	ts	Grated orange zest
2	ts	Grated lemon zest
2	ts	Grated lime zest
1/2	ts	Salt
1	ts	Cilantro
1/2	ts	Cayenne
2	ts	Sugar
8	tb	Paprika
3	tb	Cayenne
5	tb	Ground black pepper
6	tb	Ground garlic powder
3	tb	Onion powder
6	tb	Salt
2 1/2	tb	Dried oregano
2 1/2	tb	Dried thyme

INSTRUCTIONS

EMERIL'S CREOLE SEASONING
1. FOR GRILLING: Prepare a grill and light the fire. Rub 1 side of each
shingle with 1/2 teaspoon oil.
2. FOR AN OVEN: Preheat an oven to 375 degrees and line a baking or cookie
sheet with parchment paper. Rub paper with 1 teaspoon of oil.
3. Season the fish on both sides with the rub. Place fillet on each oiled
shingle or cookie sheet. Combine the horseradish, orange zest, lemon zest,
lime zest, salt, cayenne, and sugar, cilantro in a small bowl. Divide
mixture into 2 equal portions and place on top of fish.
4. On a grill, place shingles in center of grill, close the lid and cook
for about 10 minutes. Remove the shingles form the grill using a
long-handled spatula. If the shingles catch fire, sprinkle with a little
water. In a preheated oven, place cookie sheet on center rack for about 15
minutes, or until the fish flakes easily with a fork.
5. Put the shingles or the filets in the center of large platters to serve
or carefully lift filets with spatula from cookie sheet in oven to center
of plate.
Serves 2
Emeril's Creole Seasoning:
1. Combine all ingredients in a mixing bowl. Blend well.
2. Can be stored in an airtight container in your spice cabinet for up to 3
months.
Converted by MC_Buster.
NOTES : From Chef and author Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

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