Grilled Butterflied Rainbow Trout Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
706
FAT
46%
CHOL
36%
SOD
25%

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Ingredients for 4 servings

Olive oil

2 tablespoons minced fresh parsley

2 teaspoons very fine grated lemon zest

5 plum tomatoes, halved

2 pounds baby artichokes, cleaned and halved

Essence, recipe follows

Salt and freshly ground black pepper

4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied

2 cups flour

2 tablespoons aged balsamic vinegar

1 head escarole, cleaned

2 tablespoons butter

5 shallots, halved

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