Grilled Butterflied Rainbow Trout

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

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
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.

Essence (Emeril's Creole Seasoning):

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.


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