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Blue Corn Crusted Rainbow Trout with a Roasted Pepper and Potato Hash and Cilantro Lime Cream Sauce Recipe

Blue Corn Crusted Rainbow Trout with a Roasted Pepper and Potato Hash and Cilantro Lime Cream Sauce Recipe

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Blue Corn Crusted Rainbow Trout with a Roasted Pepper and Potato Hash and Cilantro Lime Cream Sauce

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Ingredients:

Serving

1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1/4 cup olive oil
1 large yellow onion, diced
2 1/2 lb russet potatoes, cut into 3/4-inch dice
salt and freshly ground black pepper
1/2 cup sliced green onions
1 tbsp freshly chopped cilantro leaves
1 tbsp lime juice
1/4 tsp cayenne pepper
1/2 cup creme fraiche
4 (6-oz) rainbow trout fillets
2 tsp emeril's southwest essence, recipe follows
1 cup blue corn flour
1/4 cup vegetable oil, divided
2 tbsp butter, divided
lime wedges, for serving
2 tbsp chili powder
2 tsp ground cumin
2 tbsp paprika
1 tsp black pepper
1 tbsp ground coriander
1 tsp cayenne pepper
1 tbsp garlic powder
1 tsp crushed red pepper
1 tbsp salt
1 tbsp dried oregano

Directions:

Roast the red, yellow and poblano peppers over an open flame; turn the peppers over the flame until the skin chars and blisters. Put the peppers in a bowl or paper bag, seal, and allow them to steam for 5 minutes. When the peppers are cool enough to handle, remove the stems, skins and seeds and any black bits. Cut the peppers into 1/2-inch squares and set aside.
In a large cast iron or nonstick skillet, over medium-high heat, add the olive oil. When hot add the onions and cook until they soften, about 4 minutes. Add the diced potatoes and peppers and season with salt and pepper. Cook, tossing occasionally, until potatoes are golden brown around the edges, 6 to 8 minutes. Add the green onions, stir, and remove from the heat. Taste and adjust seasoning, if necessary. Cover and keep warm while you prepare the sauce and fish.
Combine the cilantro, lime juice and cayenne pepper with the creme fraiche. Season, to taste, with salt and pepper. Set aside.
Season the fish fillets on both sides with the Southwest Essence, salt, and pepper, then dredge the trout filets in the blue corn flour.
In a cast iron skillet, heat half of the vegetable oil and, when hot, add half of the butter. When the butter has melted, add half of the fillets, skin side down, and cook until skin side is golden brown and crispy, about 3 minutes. Flip and briefly cook on the presentation side until fish is just cooked through, about 1 minute longer. Remove from the pan and repeat with the remaining fillets, wiping the pan clean and adding more oil and butter.
Serve the trout fillets draped over the pepper and potato hash, and top each fillet with a dollop of the Cilantro Lime Cream Sauce. Serve with lime wedges.
Emeril's Southwest Essence:
Combine all ingredients thoroughly.
Yield: 1/2 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	876.84 Kcal (3671 kJ)
Calories from fat	432.24 Kcal
		% Daily Value*
Total Fat	48.03g	74%
Cholesterol	40.85mg	14%
Sodium	1888.17mg	79%
Potassium	2176.34mg	46%
Total Carbs	94.67g	32%
Sugars	7.01g	28%
Dietary Fiber	12.95g	52%
Protein	20.17g	40%
Vitamin C	89.5mg	149%
Vitamin A	1.7mg	56%
Iron	31.7mg	176%
Calcium	162.5mg	16%

Amount Per 100 g
Calories	163.46 Kcal (684 kJ)
Calories from fat	80.58 Kcal
		% Daily Value*
Total Fat	8.95g	74%
Cholesterol	7.62mg	14%
Sodium	352mg	79%
Potassium	405.72mg	46%
Total Carbs	17.65g	32%
Sugars	1.31g	28%
Dietary Fiber	2.41g	52%
Protein	3.76g	40%
Vitamin C	16.7mg	149%
Vitamin A	0.3mg	56%
Iron	5.9mg	176%
Calcium	30.3mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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