Emeril Lagasse's Crusted Trout Recipe

• 1 tsp Extra virgin olive oil, or possibly vegetable oil Trout fillets, (8 to 10 ounce each)
• 1 tsp Emeril's creole seasoning, see below
• 1/2 c. Peeled and grated fresh horseradish root, or possibly liquid removed bottled white horseradish
• 2 tsp Grated orange zest
• 2 tsp Grated lemon zest
• 2 tsp Grated lime zest
• 1/2 tsp Salt
• 1 tsp Cilantro
• 1/2 tsp Cayenne
• 2 tsp Sugar
• 8 Tbsp. Paprika
• 3 Tbsp. Cayenne
• 5 Tbsp. Grnd black pepper
• 6 Tbsp. Grnd garlic pwdr
• 3 Tbsp. Onion pwdr
• 6 Tbsp. Salt
• 2 1/2 Tbsp. Dry oregano
• 2 1/2 Tbsp. Dry thyme

Directions