Trout With Macadamias, Serrano And Green Beans (Trucha Con Macadamias, Chile Serrano Y Ejotes)
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
45
Spice
43
Sweetness
51
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 tbsps
Olive1.5 tbsps
Salt2 cup
Chicken Broth3 tbsps
Lime Juice (fresh)910 g
Red Potatoes (small)1
Water1.5 cups
Whole MilkDirections:
1
Turn the oven on to its lowest setting
2
Measure the oil into a very large (12-inch) skillet and set over medium-high heat
3
If the skin of the 2 halves of the trout is still connected, cut them apart, making 2 fillets
4
Sprinkle the fish generously with salt and lay skin side up in the hot oil
5
Cook until golden underneath, 2 to 3 minutes
6
(If they don't fit comfortably in the pan, cook them in 2 batches
7
) Use a spatula to turn the fish and cook for a minute longer, until the flesh separates from the skin (use a corner of your spatula check at 1 edge)
8
With the spatula, transfer a pair of fillets to each of 4 dinner plates, flipping them skin side down
9
Keep warm in the oven
10
Reduce the heat under the skillet to medium
11
Add the garlic and cook a few seconds until fragrant, stirring constantly
12
Pour the broth into the skillet, and add 1/2 teaspoon salt and the green beans
13
Cover the skillet (a cookie sheet works, if you don't have a lid large enough) and cook until the green beans are barely tender, 6 to 7 minutes
14
While the green beans are cooking, cut the chile(s) in half lengthwise and scrape out the seeds
15
Chop finely
16
When the beans are ready, uncover the skillet and add the chile(s)
17
Increase the heat to high and cook for a minute or so to concentrate the broth
18
Then add the macadamias, cilantro, and lime juice and mix well
19
Taste and season with salt, probably another 1/2 teaspoon
20
Spoon a portion over each fillet and dinner's ready
21
Serve with Roasted Poblano Mashed Potatoes, if desired
22
In a large saucepan over high heat, add potatoes, salt, and enough water to cover
23
Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20 minutes
24
At the same time, in another small saucepan over low heat, add milk, butter, and chiles and heat until butter is melted
25
Keep warm
26
Once the potatoes are tender, drain them and mash with a potato masher
27
Pour the milk mixture into the potatoes and stir to combine
28
Season, to taste, with salt and pepper
29
Serve hot