Blue Corn-Crusted Rainbow Trout With Cilantro-Lime Sour Cream - cooking recipe

Ingredients

1/2 cup sour cream
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice, freshly squeezed
1/4 teaspoon cayenne pepper
1 1/4 teaspoons salt
5/8 teaspoon fresh ground black pepper (be generous)
1 cup blue cornmeal
1 teaspoon ground coriander
1 teaspoon ground cumin
24 ounces skinless rainbow trout fillets (4 x 6-oz.)
4 tablespoons vegetable oil
2 tablespoons butter
4 wedges limes, for serving

Preparation

Combine the sour cream, cilantro, lime juice, cayenne pepper, 1/4 teaspoon of the salt and 1/8 teaspoon black pepper in a small bowl and stir to mix well. Set aside.
Combine the blue cornmeal with the coriander and cumin in a shallow dish, and whisk to blend.
Season the fish fillets on both sides with the remaining 1 teaspoon salt and generous 1/2 teaspoon black pepper. then dredge them in the blue cornmeal mixture, shaking to remove any excess.
Heat 2 tablespoons of the vegetable oil in a large nonstick saute pan over medium-high heat. When it is hot, add 1 tablespoon of the butter. When the butter has melted, add 2 fillets, underside down, and cook until the skin side is golden brown and crisp -- 2 to 3 minutes.
Flip the fillets over and cook briefly on the presentation side until the fish is just cooked through -- 1 to 2 minutes.
Remove from the pan and keep warm.
Wipe the pan clean, add the remaining 2 tablespoons of oil and 1 tablespoon butter, and repeat with the remaining fillets.
Serve each fillet with a dollop of the cilantro-lime sour cream, and garnish with lime wedges.