Blue Corn Crusted Rainbow Trout With Cilantro Lime Sour Cream Recipes

BLUE CORN-CRUSTED RAINBOW TROUT WITH CILANTRO-LIME SOUR CREAM

Steps:

• 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.
• Combine the blue cornmeal with the coriander and cumin in a shallow dish, and whisk to blend.
• 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.
• 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.
• Flip the fillets over and cook briefly on the presentation side until the fish is just cooked through -- 1 to 2 minutes.
• Remove from the pan and keep warm.
• Wipe the pan clean, add the remaining 2 tablespoons of oil and 1 tablespoon butter, and repeat with the remaining fillets.
• Serve each fillet with a dollop of the cilantro-lime sour cream, and garnish with lime wedges.

AMY'S CILANTRO CREAM SAUCE

Steps:

• Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

BAKED TROUT WITH LEMON-CILANTRO CREAM

Steps:

• Heat oven to 400ºF.
• Cut 1 lemon into 6 slices; cut in half. Juice remaining lemon. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally. Stir in chiles; cook 2 min.
• Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish. Place 4 lemon pieces and 1 Tbsp. cilantro in cavity of each fish. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
• Bake 30 min. or until fish flakes easily with fork. Let stand 5 min. Cut slits in foil to release steam before opening packets. Serve fish topped with combined sour cream, remaining cilantro and lemon juice.

BAKED FLOUNDER WITH DILL AND CAPER CREAM

Steps:

• Preheat oven to 425 degrees.
• Sprinkle pepper (lemon pepper) and salt evenly over fillets. Place fish on a foil-lined baking sheet coated with cooking spray. Sprinkle fish evenly with the minced garlic. Bake at 425 degrees for 10 minutes; sprinkle evenly with dill. Bake an additional 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• While fish bakes, combine sour cream and capers in a small bowl. Place fish on a serving plate. Serve with sour cream mixture and lemon wedges.

CITRUSY WALNUT-CRUSTED RAINBOW TROUT

Steps:

• Grind walnuts, flour and 1/4 teaspoons each of salt and pepper in a food processor.
• Coat nonskin side of trout with mixture and set aside.
• In a large cast iron or nonstick skillet, saute garlic and shallot in 2 teaspoons of olive oil over medium heat for 3-4 minutes. Transfer to a blender and add broth, cilantro, lemon juice and remaining salt and pepper. Puree until smooth.
• Heat remaining oil in the same skillet over medium heat. Cook trout fillets for 1 minute per side. Pour cilantro broth over fillets and cook until fork tender (3-4 minutes). Serve on plates with remaining cilantro broth spooned over fillets.

SALMON WITH ORANGE BUTTER SAUCE

Steps:

• Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
• Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
• Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil.
• Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
• Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.).
• Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
• Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.

RED PEPPER SOUP WITH CHILE AND LIME

Steps:

• Cook the peppers and onion in the oil in a covered saucepan for about 5 minutes, shaking the pan occasionally.
• Stir in the garlic, then add the chile with the tomato paste.
• Stir in half the stock, then bring to a boil.
• Cover the pan, lower the heat and simmer for 10 minutes.
• Puree the mixture in a food processor or blender.
• Return to the pan, then add the rest of the stock.
• Add the grated lime zest and juice to the soup, with salt and pepper to taste.
• Bring the soup back to a boil.
• Remove from heat and serve with strips of lime zest scattered in each bowl.