Grilled Butterflied Trout With Lemon Parsley Butter Recipes

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GRILLED BUTTERFLIED RAINBOW TROUT



Grilled Butterflied Rainbow Trout image

Provided by Emeril Lagasse

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 22

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

Steps:

  • 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.

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