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Grilled Butterflied Rainbow Trout

  • Yield: 4 servings


  • Olive oil
  • 1 head escarole, cleaned
  • 2 pounds baby artichokes, cleaned and halved
  • 5 plum tomatoes, halved
  • 5 shallots, halved
  • 4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied
  • 2 cups flour
  • Essence
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons aged balsamic vinegar
  • 2 teaspoons very fine grated lemon zest
  • 2 tablespoons minced fresh parsley


  • 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.

Recipe Details