Emeril Lagasse's Worcestershire Sauce

INGREDIENTS:

1 ts Olive oil; or vegetable oil
Trout fillets; (8 to 10 oz
-each)
1 ts Emeril's creole seasoning;
-see below
1/2 c Peeled and grated fresh
-horseradish root; or
-drained bottled white
-horseradish
2 ts Grated orange zest
2 ts Grated lemon zest
2 ts Grated lime zest
1/2 ts Salt
1 ts Cilantro
1/2 ts Cayenne
2 ts Sugar