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Add a photoServings: 2
Ingredients
- 1 whl Speckled trout - (2 to 3 lbs) scales on Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil Lemon juice Bayou Blast see * Note
- 2 lrg Portobello mushrooms stems removed
Directions
- Preheat stovetop or possibly barbecue grill.
- Cut 2 to 3 slits on each side of trout. Season inside and out with salt and pepper. Brush with extra virgin olive oil and lemon juice and sprinkle with Bayou Blast. Grill fish, 3 to 5 min per side, till 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 hot platter.
- To serve, remove fish from bone and divide between 2 plates, with mushroom on side.
- This recipe yields 2 servings.
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