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.
Emeril Lagasse
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
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):
- 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
