Grilled Butterflied Rainbow Trout
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1183
- Total Fat
- 45
- Saturated Fat
- 11
- Carbohydrates
- 101
- Dietary Fiber
- 22
- Sugar
- 12
- Protein
- 98
- Cholesterol
- 249
- Sodium
- 2091
- Total: 55 min
- Prep: 30 min
- Cook: 25 min
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.
- 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.