Grilled Butterflied Rainbow Trout

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.

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

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.