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

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“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
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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