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

Submitted by Pianolady

"This recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. My husband and I both think it is the best fish we have ever had. We had to use skin-on rainbow trout as the fillets we were able to find didn't have enough meat to allow skinning and it still turned out fabulous! NOTE: We found blue cornmeal at "Whole Foods Market" It is my understanding that it is worth looking for, but that if you can't find it you can substitute regular yellow cornmeal."

 

• Ready In: 20mins
• Ingredients: 13
• Serves: 4

ingredients

• 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

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.