| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce08 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Grated horseradish root |
| 1 |
tb |
Chopped lemon zest |
| 1 |
tb |
Chopped orange zest |
| 1 |
tb |
Chopped cilantro |
| 1 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 4 |
oz |
Trout fillet -; (1 fillet) |
|
|
Epper |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Toasted sesame oil |
| 2 |
tb |
Orange juice |
| 2 |
tb |
Lemon juice |
| 1 |
tb |
Chopped green onion |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Light a grill and heat until hot. Combine horseradish, zests and cilantro,
mix well and season with salt and pepper. Season trout fillet with Bayou
Blast. Lay trout fillet on a well-oiled cedar plank and top with
horseradish mixture, packing it firmly around fish. Place plank on grill,
cover immediately. Grill will begin to smoke a lot -- don't worry, it's the
wood smoldering. Check for doneness after 5 minutes; be careful not to
overcook. Meanwhile, whisk together remaining ingredients. To serve,
carefully remove fish from plank with a spatula and pour sauce over. This
recipe yields 1 serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2141 broadcast 08-01-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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