Rainbow Trout Santa Fe
|Olive oil||2 Tablespoon|
|Rainbow trout fillets||16 Ounce (Brand Idaho, 4 In Number, 4 Ounce Each)|
|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|
|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