Blue Corn Crusted Rainbow Trout With A Roasted Pepper And Potato Hash And Cilantro Lime Cream Sauce Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 pounds russet potatoes, cut into 3/4-inch dice

Salt and freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 cup vegetable oil, divided

1 large yellow onion, diced

1 teaspoon cayenne pepper

1/2 cup creme fraiche

4 (6-ounce) rainbow trout fillets

Lime wedges, for serving

1 tablespoon ground coriander

1/4 cup olive oil

1 red bell pepper

1 tablespoon salt

1/2 cup sliced green onions

1 tablespoon dried oregano

1 teaspoon crushed red pepper

2 teaspoons Emeril's Southwest Essence, recipe follows

2 teaspoons ground cumin

2 tablespoons butter, divided

1 poblano pepper

1 tablespoon freshly chopped cilantro leaves

1 yellow bell pepper

2 tablespoons chili powder

1 cup blue corn flour

1 tablespoon garlic powder

2 tablespoons paprika

1 tablespoon lime juice

1 teaspoon black pepper

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