Nola-Style Cedar Plank Trout

Recipe Ingredients

1/2 cup	118ml	Grated horseradish root
1 tablespoon	15ml	Chopped lemon zest
1 tablespoon	15ml	Chopped orange zest
1 tablespoon	15ml	Chopped cilantro
1 teaspoon	5ml	Bayou Blast - {Emeril's Creole Seasoning} - see * Note
4 oz	113g	Trout fillet - (1 fillet)
2 tablespoons	30ml	Soy sauce
1 teaspoon	5ml	Toasted sesame oil
2 tablespoons	30ml	Orange juice
2 tablespoons	30ml	Lemon juice
1 tablespoon	15ml	Chopped green onion

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Light a grill and heat until hot.

Combine horseradish, zests and cilantro, mix well and season with salt and pepper. Season trout fillet with Bayou Blast. Lay trout fillet on a well-oiled cedar plank and top with horseradish mixture, packing it firmly around fish. Place plank on grill, cover immediately. Grill will begin to smoke a lot -- don't worry, it's the wood smoldering. Check for doneness after 5 minutes; be careful not to overcook.

Meanwhile, whisk together remaining ingredients. To serve, carefully remove fish from plank with a spatula and pour sauce over.

This recipe yields 1 serving.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2141 broadcast 08-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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