GMA Recipe: Louisiana Crusted Trout

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Louisiana Crusted Trout
From chef and author Emeril Lagasse
1998

Louisiana Crusted Trout photo

Ingredients

1 tsp olive oil or vegetable oil

Trout fillets (8 to 10 oz each) or other filet of fish

1 tsp Emeril's Creole Seasoning

1/2 cup peeled and grated fresh horseradish root or drained bottled white horseradish

2 tsp grated orange zest

2 tsp grated lemon zest

2 tsp grated lime zest

1/2 tsp salt

1 tsp cilantro

1/2 tsp cayenne

2 tsp sugar

Equipment for GRILLING FISH
   2 untreated cedar shingles - - about 5 1/2 x 10 inches each

Equipment for BAKING FISH
   1 baking sheet or cookie sheet
   1 piece parchment paper

Directions

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.

Preparing Louisiana Crusted Trout

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

Ingredients

8 tbsp paprika

3 tbsp cayenne

5 tbsp ground black pepper

6 tbsp ground garlic powder

3 tbsp onion powder

6 tbsp salt

2 1/2 tbsp dried oregano

2 1/2 tbsp dried thyme

Directions

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.