Blue Corn-Crusted Rainbow Trout With Cilantro-Lime Sour Cream Recipe

Directions:

1. Combine the sour cream, cilantro, lime juice, cayenne pepper, 1/4 teaspoon of the salt and 1/8 teaspoon black pepper in a small bowl and stir to mix well. Set aside.
2. Combine the blue cornmeal with the coriander and cumin in a shallow dish, and whisk to blend.
3. Season the fish fillets on both sides with the remaining 1 teaspoon salt and generous 1/2 teaspoon black pepper. then dredge them in the blue cornmeal mixture, shaking to remove any excess.
4. Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high heat. When it is hot, add 1 tablespoon of the butter. When the butter has melted, add 2 fillets, underside down, and cook until the skin side is golden brown and crisp - 2 to 3 minutes.
5. Flip the fillets over and cook briefly on the presentation side until the fish is just cooked through - 1 to 2 minutes.
6. Remove from the pan and keep warm.
7. Wipe the pan clean, add the remaining 2 tablespoons of oil and 1 tablespoon butter, and repeat with the remaining fillets.
8. Serve each fillet with a dollop of the cilantro-lime sour cream, and garnish with lime wedges.