4.7 – 3 reviews • Trout Recipes
| Level: |
Easy |
| Total: |
55 min |
| Prep: |
30 min |
| Cook: |
25 min |
| Yield: |
4 servings |
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
- Essence (Emeril’s Creole Seasoning):
- 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
Instructions
- Preheat a grill.
- 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.
- 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.
- Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1183 |
| Total Fat |
45 g |
| Saturated Fat |
11 g |
| Carbohydrates |
101 g |
| Dietary Fiber |
22 g |
| Sugar |
12 g |
| Protein |
98 g |
| Cholesterol |
249 mg |
| Sodium |
2091 mg |
