Grilled Butterflied Rainbow Trout (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
olive oil |
1 head escarole, cleaned |
2 pounds baby artichokes, cleaned and halved |
5 plum tomatoes, halved |
5 shallots, halved |
4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied |
2 cups flour |
essence, recipe follows |
salt and freshly ground black pepper |
2 tablespoons butter |
2 tablespoons aged balsamic vinegar |
2 teaspoons very fine grated lemon zest |
2 tablespoons minced fresh parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat a grill.
2. Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.
3. Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.
4. Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
5. Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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