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

Directions

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.

Ingredients

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

Directions

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.