Herbed grilled trout with portobello mushrooms

2 servings

Ingredients

Quantity Ingredient
1.00 whole speckled trout - (2 to 3 lbs); scales on
1 salt; to taste
1 freshly-ground black pepper; to taste
1 olive oil
1 lemon juice
1 bayou blast; see * note
2.00 large portobello mushrooms; stems removed

Directions

* 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-128 broadcast 01-19-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-21-1998

Recipe by: Emeril Lagasse

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