HealthNotes

Blue Corn-Crusted Rainbow Trout with Papaya-Tomatillo Relish

• From: National Fisheries Institute

Ingredients

• 9 eggs

• 1/2 cup milk

• 24 8 oz rainbow trout fillets

• coarse salt, as needed

• seasoned rice flour, as needed

• blue corn meal, as needed

• neutral vegetable oil, as needed

• 24 chives, for garnish

• 12 cilantro sprigs, for garnish

• Papaya Sauce5 cups coarsely chopped onions

• 1/2 cup olive oil

• 6 garlic cloves

• 3/4 cup red wine vinegar

• 6 cups chopped papaya

• 1/3 cup clover honey

• Papaya Relish3 cups diced papaya

• 1 1/2 cups diced tomatillo

• 1/2 cup diced red onion

• 2 Tbs chopped jalapeño

• 3 garlic cloves, finely chopped

• 1/3 cup fresh lime juice

• 1 1/2 Tbs honey

• 1 1/2 Tbs olive oil

• 1 1/2 Tbs cilantro, chopped, fresh

Heart-healthy trout's delicate flavor is complemented by a silky honey-papaya sauce and a chunky, fresh relish.

Directions

• Whisk together egg and milk; reserve.
• Per serving: Lightly season 2 fillets with salt. Dip into seasoned flour, then egg mixture, and finally corn meal. Fry over medium heat, flesh-side down, about 2 minutes. Turn; cook until trout is just firm, about 1 minute.
• Per serving: Ladle 3 tablespoons warm papaya sauce in the center of the plate, then swirl to distribute. Put trout on sauce; top with 1/4 cup papaya relish. Garnish with chives and cilantro.
• Papaya SauceCook 5 cups coarsely chopped onion in 1/2 cup olive oil until soft; stir in 6 cloves chopped garlic. Deglaze with 3/4 cup red wine vinegar; reduce by half. Stir in 6 cups chopped papaya; cook until soft, adding a tablespoon or two of water, if mixture gets too dry. Purée. Stir in 1/3 cup clover honey; thin, as necessary, with water. Season to taste with salt. Reserve.
• Papaya RelishJust before serving, fold together 3 cups diced papaya, 1 1/2 cups diced tomatillo, 1/2 cup diced red onion, 2 tablespoons chopped jalapeño, 3 cloves finely chopped garlic, 1/3 cup fresh lime juice, 1 1/2 tablespoons each of clover honey, olive oil, and chopped, fresh cilantro. Season to taste with salt. Reserve.