Rainbow Trout Santa Fe Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 4 Brand Idaho Rainbow Trout fillets (4 ounces each) | ||
| Butter | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| 1 small tomato, peeled, seeded and diced | ||
| 1/2 cup fresh or frozen whole corn kernels | ||
| 1/2 cup snow peas, cut in half diagonally | ||
| 2 tablespoons chopped cilantro or parsley | ||
| 1 to 1 1/2 teaspoons finely chopped jalapeno pepper | ||
| Lemon juice | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1 Dash | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Tortilla chips | ||
Directions
Heat oil over medium-high heat in large skillet.
Sauté trout 1 to 2 minutes on each side or until fish flakes easily; remove.
Melt butter over medium heat.
Sauté garlic and green onion, about 1 minute.
Add tomato, corn, snow peas, cilantro, jalapeno, lemon juice, salt and pepper.
Simmer about 2 to 3 minutes.
Stir in cream; gently simmer about 1 minute more.
Top trout with sauce.
Serve immediately with tortilla chips
Sauté trout 1 to 2 minutes on each side or until fish flakes easily; remove.
Melt butter over medium heat.
Sauté garlic and green onion, about 1 minute.
Add tomato, corn, snow peas, cilantro, jalapeno, lemon juice, salt and pepper.
Simmer about 2 to 3 minutes.
Stir in cream; gently simmer about 1 minute more.
Top trout with sauce.
Serve immediately with tortilla chips
Chef
