Recipes
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Blue Corn-Crusted Rainbow Trout with Papaya-Tomatillo Relish |
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| Category: | Main |
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| Ingredients: | 3 eggs
1/8 cup milk 6 Clear Springs Clear•Cuts® Rainbow Trout natural fillets, 8 oz each coarse salt, seasoned rice flour, blue corn meal and vegetable oil as needed papaya relish (recipe follows) papaya sauce (recipe follows) chives - 6 for garnish cilantro sprigs - 6 for garnish Papaya Relish 1 cup papaya, diced 3/8 cup tomatillo, diced 1/8 cup red onion, diced 1 tablespoon jalapeño, chopped 1 garlic clove, finely chopped 1 1/2 tablespoons fresh lime juice 2 teaspoons each clover honey, olive oil, and fresh chopped cilantro salt to taste Papaya Sauce 1 generous cup chopped onion 4 tablespoons olive oil 2 garlic cloves, chopped 3 tablespoons red wine vinegar 1 1/2 cups papaya, chopped 1-1 1/2 tablespoons clover honey |
| Preparation - Directions: | Make Papaya Relish by folding together all ingredients. Salt to taste and set aside. For the fish, whisk together egg and milk; reserve. Lightly season fillets with salt. Dip into seasoned flour, then egg mixture, and finally corn meal. Fry over medium heat, flesh-side down, about 2 minutes. Turn. Cook until trout is just firm, about 1 minute. Ladle 3 tablespoons warm papaya sauce in the center of the plate, then swirl to distribute. Put trout on sauce; top with ¼ cup papaya relish. Garnish with chives and cilantro. For the Papaya Sauce: Cook onion in oil until soft; stir garlic. Deglaze with red wine vinegar and reduce by half. Stir in chopped papaya; cook until soft, adding a teaspoon or so of water, if mixture gets too dry. Puree. Stir in honey; thin, as necessary, with water. Season to taste with salt. Reserve. |
