Grilled Butterflied Rainbow Trout

Recipe Ingredients

		Olive oil - as needed
1		Escarole - cleaned
2 lbs	908g / 32oz	Baby artichokes - cleaned and halved
5		Plum tomatoes - halved
5		Shallots - halved
4		Rainbow trout - (12 to 16 oz ea) - cleaned, head
		Removed, and butterflied
2 cups	125g / 4.4oz	Flour
		Essence - to taste
		= (see Bayou Blast recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Aged balsamic vinegar
2 teaspoons	10ml	Very finely-grated lemon zest
2 tablespoons	30ml	Minced fresh parsley

Recipe Instructions

Preheat a grill.

Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter.

Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side.

Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F03) - from the TV FOOD NETWORK

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