icon-location New Orleans, LA

CEDAR-PLANKED FISH WITH CITRUS HORSERADISH CRUST AND CITRUS BUTTER SAUCE

Seafood

4 Servings

INGREDIENTS

1/2 lb Horseradish Root, peeled and grated
1 t Grated Orange Zest
1 t Grated Lemon Zest
1 t Grated Lime Zest
2 t Fresh Orange Juice
1 t Fresh Lemon Juice
1 t Fresh Lime Juice
1 T Chopped Fresh Cilantro
1 T Sugar
1/2 t Kosher Salt
4 8 oz Skinless Fillets, or drum, red spanner or Trout
2 t Emeril’s Original Essence or Creole Seasoning
2 t Olive Oil
4 10 inch Untreated Cedar Planks
Citrus Butter Sauce, recipe follows

CITRUS BUTTER SAUCE

  • Makes 1 1/4 cups

    • 534 St. Louis Street, New Orleans, LA, 70130
    504-558-3947