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Herbed Trout Fillets




Source of Recipe


Recipe courtesy Emeril Lagasse, 2003


List of 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



Recipe



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):
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