Blue Corn-crusted Rainbow Trout With Cilantro-lime Sour Cream

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1/4 teaspoon cayenne pepper
• 1 1/4 teaspoons salt
• 5/8 teaspoon fresh ground black pepper (be generous)
• 1 cup blue cornmeal
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 24 ounces skinless rainbow trout fillets (4 x 6-oz.)
• 4 tablespoons vegetable oil
• 2 tablespoons butter
• 4 wedges limes, for serving

Recipe

• 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.