Herbed Trout Fillets

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

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
  • 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 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.

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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