Emeril Lagasse's Crusted Trout
| Yield: | 1 Servings |
| Categories: | Morning, American |
| 1 | ts | Olive oil; or vegetable oil |
| Trout fillets; (8 to 10 oz each) | ||
| 1 | ts | Emeril's creole seasoning; see below |
| 1/2 | c | Peeled and grated fresh horseradish root; or drained bottled white horseradish |
| 2 | ts | Grated orange zest |
| 2 | ts | Grated lemon zest |
| 2 | ts | Grated lime zest |
| 1/2 | ts | Salt |
| 1 | ts | Cilantro |
| 1/2 | ts | Cayenne |
| 2 | ts | Sugar |
| EMERIL'S CREOLE SEASONING | ||
| 8 | tb | Paprika |
| 3 | tb | Cayenne |
| 5 | tb | Ground black pepper |
| 6 | tb | Ground garlic powder |
| 3 | tb | Onion powder |
| 6 | tb | Salt |
| 2 1/2 | tb | Dried oregano |
| 2 1/2 | tb | Dried thyme |
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