| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon Essence, recipe follows
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped parsley leaves
- 1 tablespoon finely chopped chives
- 2 teaspoons finely chopped oregano leaves
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 4 (6 to 8-ounce) sea trout fillets, with skin
- Lemon wedges, as accompaniment
- 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 broiler, or grill.
- In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano. Slowly whisk in olive oil. Season to taste with salt and pepper.
- Arrange fillets skin sides down in an oiled shallow baking dish. Brush fish with vinaigrette.
- Broil 5 to 6 inches from heat until just cooked through, about 5 minutes. Serve with lemon wedges.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- 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 | 454 |
| Total Fat | 27 g |
| Saturated Fat | 5 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 1 g |
| Protein | 42 g |
| Cholesterol | 117 mg |
| Sodium | 553 mg |
Reviews
This was just wonderful. A neighbor brought up a fresh trout and I tried this recipe. Yes, I added fresh Tarragon instead of Oregano. It was so great!
This was very easy and quick. I just wish it had side and drink pairings to go with it.
My husband and I loved this trout recipe! I used steelhead trout and served it with Angel hair pasta with tomatoes and basil. Emeril never fails for me!