Recipe courtesy of Emeril Lagasse
Show: Emeril Live
Episode: River Fish
Save Recipe Print
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grilled Butterflied Trout with Lemon-Parsley Butter

Recipe courtesy of Bobby Flay

Rainbows and Butterflies Pasta Salad

Recipe courtesy of Ellie Krieger

Pan Fried Rainbow Trout

Recipe courtesy of Michael Lomonaco

Butterflied Trout in Lemon Caper Butter

Recipe courtesy of Wolfgang Puck

Rainbow Trout Roasted on a Cedar Plank

Rainbow Trout with Jasmine Rice and Citrus Vinaigrette

Latchstring Restaurant Pan Fried Rainbow Trout

Recipe courtesy of Carol Klancnik|Jim Klancnik

Grilled Trout

Recipe courtesy of Jill Novatt

Grilled Butterflied Chicken

Browse Reviews By Keyword

          Latest Stories