Herbed Grilled Trout With Portobello Mushrooms Recipe - Cooking Index
Herbed Grilled Trout With Portobello Mushrooms Recipe - Cooking Index
| 1 | Speckled trout - (2 to 3 lbs) - scales on | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Olive oil | ||
| Lemon juice | ||
| Bayou Blast - see * Note | ||
| 2 | Portobello mushrooms - stems removed (large) |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat stovetop or barbecue grill.
Cut 2 to 3 slits on each side of trout. Season inside and out with salt and pepper. Brush with olive oil and lemon juice and sprinkle with Bayou Blast. Grill fish, 3 to 5 minutes per side, until just cooked through. Brush mushrooms with oil, season with Creole spice and place on grill right after you turn fish. Remove fish and mushrooms to a warm platter.
To serve, remove fish from bone and divide between 2 plates, with mushroom on side.
This recipe yields 2 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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