Herbed Trout Fillets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 454
- Total Fat
- 27
- Saturated Fat
- 5
- Carbohydrates
- 12
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 42
- Cholesterol
- 117
- Sodium
- 553
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
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.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.