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Ingredientes
- 1/2 c. Grated horseradish root
- 1 Tbsp. Minced lemon zest
- 1 Tbsp. Minced orange zest
- 1 Tbsp. Minced cilantro
- 1 tsp Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 4 ounce Trout fillet - (1 fillet)
- Â Â epper
- 2 Tbsp. Soy sauce
- 1 tsp Toasted sesame oil
- 2 Tbsp. Orange juice
- 2 Tbsp. Lemon juice
- 1 Tbsp. Minced green onion
Direcciones
- Light a grill and heat till warm.
- 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 mix, packing it firmly around fish. Place plank on grill, cover immediately. Grill will begin to smoke a lot - do not worry, it's the wood smoldering. Check for doneness after 5 min; 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 231g | |
| Calories 260 | |
| Calories from Fat 111 | 43% |
| Total Fat 12.43g | 16% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1866mg | 78% |
| Potassium 654mg | 19% |
| Total Carbs 11.68g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.71g | 3% |
| Protein 26.42g | 42% |
