I decided to use this recipe about 10 minutes before I started preparing it, and wasn't going back to the grocery, so I had to improvise a little. I already had the Essence mixed up because I keep it on hand for chicken cacciatore. I had some fresh parsley still alive outside, huddled against the garage. I didn't have any fresh oregano, so I used about 3/4 teaspoon dried oregano. I didn't have any chives either, so I just left those out. I don't know if it was because my trout was thicker than Emeril's, or if it was my broiler, but I had to cook my trout about 10 minutes. Still turned out fabulous. My husband loved it, too.
Herbed Trout Fillets
- 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
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.
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