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Nola Style Cedar Plank Trout

  • Yield: 1 serving


  • 1/2 cup grated horseradish root
  • 1 tablespoon each chopped lemon and orange zest
  • 1 tablespoon chopped cilantro
  • 1 teaspoon Creole spice
  • 1 4-ounce trout fillet
  • Salt and pepper
  • 2 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons each orange and lemon juice
  • 1 tablespoons chopped green onion


  • Light a grill and heat until hot. Combine horseradish, zests and cilantro, mix well and season with salt and pepper. Season trout fillet with Creole spice. 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.