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1
Roast the red, yellow and poblano peppers over an open flame; turn the peppers over the flame until the skin chars and blisters.
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2
Put the peppers in a bowl or paper bag, seal, and allow them to steam for 5 minutes.
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3
When the peppers are cool enough to handle, remove the stems, skins and seeds and any black bits.
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4
Cut the peppers into 1/2-inch squares and set aside.
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5
In a large cast iron or nonstick skillet, over medium-high heat, add the olive oil.
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6
When hot add the onions and cook until they soften, about 4 minutes.
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7
Add the diced potatoes and peppers and season with salt and pepper.
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8
Cook, tossing occasionally, until potatoes are golden brown around the edges, 6 to 8 minutes.
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9
Add the green onions, stir, and remove from the heat.
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10
Taste and adjust seasoning, if necessary.
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11
Cover and keep warm while you prepare the sauce and fish.
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12
Combine the cilantro, lime juice and cayenne pepper with the creme fraiche.
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13
Season, to taste, with salt and pepper.
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14
Set aside.
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15
Season the fish fillets on both sides with the Southwest Essence, salt, and pepper, then dredge the trout filets in the blue corn flour.
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16
In a cast iron skillet, heat half of the vegetable oil and, when hot, add half of the butter.
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17
When the butter has melted, add half of the fillets, skin side down, and cook until skin side is golden brown and crispy, about 3 minutes.
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18
Flip and briefly cook on the presentation side until fish is just cooked through, about 1 minute longer.
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19
Remove from the pan and repeat with the remaining fillets, wiping the pan clean and adding more oil and butter.
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20
Serve the trout fillets draped over the pepper and potato hash, and top each fillet with a dollop of the Cilantro Lime Cream Sauce.
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21
Serve with lime wedges.
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22
Combine all ingredients thoroughly.
