Herbed Trout Fillets

• 1 tablespoon fresh lemon juice
• 1 tablespoon Essence, recipe follows
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped parsley leaves
• 1 tablespoon finely chopped chives
• 2 teaspoons finely chopped oregano leaves
• 1/4 cup olive oil
• Salt and freshly ground black pepper
• 4 (6 to 8-ounce) sea trout fillets, with skin
• Lemon wedges, as accompaniment
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat broiler, or grill.
2. In a medium mixing bowl combine lemon juice, Essence, garlic, parsley, chives and oregano.
3. Slowly whisk in olive oil.
4. Season to taste with salt and pepper.
5. Arrange fillets skin sides down in an oiled shallow baking dish.
6. Brush fish with vinaigrette.
7. Broil 5 to 6 inches from heat until just cooked through, about 5 minutes.
8. Serve with lemon wedges.
9. Combine all ingredients thoroughly and store in an airtight jar or container.
10. Yield: about 2/3 cup
11. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
12. Published by William and Morrow, 1993.

lemon juice, garlic, parsley leaves, chives, oregano, olive oil, salt, trout, lemon wedges, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/herbed-trout-fillets-recipe.html (may not work)