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

1. 1

   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.

2. 2

   Combine the blue cornmeal with the coriander and cumin in a shallow dish, and whisk to blend.

3. 3

   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.

4. 4

   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.

5. 5

   Flip the fillets over and cook briefly on the presentation side until the fish is just cooked through -- 1 to 2 minutes.

6. 6

   Remove from the pan and keep warm.

7. 7

   Wipe the pan clean, add the remaining 2 tablespoons of oil and 1 tablespoon butter, and repeat with the remaining fillets.

8. 8

   Serve each fillet with a dollop of the cilantro-lime sour cream, and garnish with lime wedges.

* Per serving · 4 servings · Values may vary.