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Rainbow Trout Santa Fe

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  Olive oil 2 Tablespoon
  Rainbow trout fillets 16 Ounce (Brand Idaho, 4 In Number, 4 Ounce Each)
  Butter 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped green onion 1⁄4 Cup (4 tbs)
  Tomato 1 Small, peeled, seeded and diced
  Whole corn kernels 1⁄2 Cup (8 tbs) (Fresh / Frozen)
  Snow peas 1⁄2 Cup (8 tbs), cut in half diagonally
  Chopped cilantro/Parsley 2 Tablespoon
  Finely chopped jalapeno 1 1⁄2 Teaspoon
  Lemon juice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper white 1 Dash
  Heavy cream 1⁄4 Cup (4 tbs)
  Tortilla chips 1 Cup (16 tbs)

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

Recipe Summary

Main Dish

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