Blue Corn Crusted Rainbow Trout

4 each 6 oz. Trout Fillets (skin on)
1/4 C Canola Oil
1 C Blue Corn Meal
1 tsp Salt
1/2 tsp White Pepper
3 C Southwestern Succotash
8 T Lime Beurre Blanc
8 each Baby Carrots, blanched
8 each Asparagus, blanched
1 T Olive Oil
Sprouts or Micro Greens for Garnish

Lime Beurre Blanc (makes approx. 3/4 Cup)
1/4 tsp Olive Oil
2 T Shallots, chopped
2 T Mushrooms, chopped
1 C White Wine
1 Bay Leaf
1/4 tsp Black Pepper, cracked
1/4 tsp Garlic, chopped
1 Thyme Sprig
1 C Heavy Cream
6 T Unsalted Butter
1/2 tsp Fresh Lime Juice
1/2 tsp Salt
1/4 tsp White Pepper

In heated sauce pan, add olive oil, shallots, mushrooms, garlic, bay leaf and cracked black pepper.

Cook or sweat over medium heat until soft. Add wine and thyme sprig and reduce until almost dry. Add cream and simmer slightly, until bubbly. Whisk in butter until smooth and incorporated. Strain and add lime juice, salt & white pepper. Set aside.

Southwestern Succotash (makes approx. 3 Cup)
1 T Olive Oil
1/2 C Red Onion, diced
1/2 C Yellow Squash, diced
1/2 C Zucchini, diced
1/2 C Fresh Corn, shucked (may substitute frozen)
1 C Black Beans, cooked (may substitute canned)
1/4 C Tomatoes, diced
1 tsp Garlic, chopped
1 tsp Salt
1/2 tsp White Pepper
2 T Cilantro

In hot sauté pan, add olive oil, red onion, corn, yellow squash, zucchini and garlic. Sauté until soft.

Add black beans and tomatoes. Cook until heated thoroughly. Add cilantro, salt and pepper. Ready to serve.

Blue Corn Crusted Trout (topping)
Cut each trout fillet into 3 pieces. Season fish with salt and pepper. Dip each piece into corn meal, pressing firmly so it coats the fish well. Place pieces in a hot skillet with canola oil and cook approx. 2 minutes on each side. Be sure the oil is hot, so that the trout is crispy. Remove fish from skillet and let drain on a paper towel. Set aside.

Heat blanched vegetables and toss with olive oil, salt and pepper.

Place 3/4 C of succotash in the center of each plate. Arrange 3 pieces of trout on top, placing the ends to meet in the center. Drizzle 2 T of lime beurre blanc over fish. Place 2 baby carrots and 2 asparagus around plate. Garnish with sprouts or micro greens. Ready to serve.

Servings: 4
Recipe by: Enchantment Resort