ROASTED CORN ON THE COB WITH CILANTRO LIME BUTTER
Steps:
- Preheat oven to 400 degrees F.
- Coat each ear of corn in 2 tablespoons of the cilantro lime butter and wrap individually in foil. Roast until hot and steaming, about 25 minutes. Serve with extra butter on the side.
- Put the butter in a mixing bowl and, using a rubber spatula, mix in the cilantro, lime zest, lime juice, salt and cayenne. Use immediately or refrigerate.
CHEESY CREAMED CORN WITH CILANTRO
Provided by Paul Grimes
Categories Milk/Cream Cheese Garlic Side Vegetarian Kid-Friendly Father's Day Backyard BBQ Corn Summer Cilantro Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then cook scallions, stirring occasionally, until softened, about 5 minutes. Add corn and 1/2 teaspoon each of salt and pepper and cook, stirring occasionally, 5 minutes.
- Stir together cream and cornstarch in a small bowl until thoroughly combined, then add to corn and simmer, stirring, until slightly thickened, about 3 minutes. Transfer 1 1/2 cups corn mixture to a blender with garlic and purée until smooth (use caution when blending hot liquids). Return to skillet and cook, stirring constantly, until just heated through.
- Transfer corn to a large shallow serving bowl and sprinkle cheese and cilantro over top.
BLUE CORN-CRUSTED RAINBOW TROUT WITH CILANTRO-LIME SOUR CREAM
This recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. My husband and I both think it is the best fish we have ever had. We had to use skin-on rainbow trout as the fillets we were able to find didn't have enough meat to allow skinning and it still turned out fabulous! NOTE: We found blue cornmeal at "Whole Foods Market" It is my understanding that it is worth looking for, but that if you can't find it you can substitute regular yellow cornmeal.
Provided by Pianolady
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 613.4, Fat 37.6, SaturatedFat 11.4, Cholesterol 130.5, Sodium 891.9, Carbohydrate 32.5, Fiber 4.9, Sugar 2.8, Protein 38.4
CORNMEAL-CRUSTED TROUT
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 1/2 tablespoon butter in a skillet over medium heat. Add the shallot and cook, stirring occasionally, until just soft, about 3 minutes. Stir in the tomato, vinegar, 1/4 cup water, 1 tablespoon tarragon and 1/4 teaspoon each salt and pepper; bring to a simmer and cook until reduced by half, about 5 minutes. Remove from the heat.
- Place the green beans in a large microwave-safe bowl. Drizzle with 1 tablespoon water, cover with plastic wrap and microwave until crisp-tender, about 4 minutes. Season with salt and pepper; keep warm.
- Put the cornmeal in a shallow bowl. Dredge the fish in the cornmeal, shaking off the excess. Heat 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, add the fish and cook until golden, turning once, about 5 minutes. (Add more butter between batches, if needed.) Transfer the fish to plates.
- Return the sauce to medium heat. Add the half-and-half, bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the remaining 1 tablespoon tarragon and 1/2 tablespoon butter and season with salt. Serve the fish with the green beans and top with the sauce.
- Per serving: Calories 380; Fat 14 g (Saturated 7 g); Cholesterol 164 mg; Sodium 238 mg; Carbohydrate 30 g; Fiber 4 g; Protein 33 g
Nutrition Facts : Calories 380 calorie, Fat 14 grams, SaturatedFat 7 grams, Cholesterol 164 milligrams, Sodium 238 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 33 grams
BAKED TROUT WITH LEMON-CILANTRO CREAM
Impress any fish fan with a plate of Baked Trout with Lemon-Cilantro Cream! This baked trout recipe is perfect for both beginners and advanced cooks.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat oven to 400ºF.
- Cut 1 lemon into 6 slices; cut in half. Juice remaining lemon. Cook mushrooms in dressing in large skillet on low heat 15 min., stirring occasionally. Stir in chiles; cook 2 min.
- Place 4 corn husks in center of each of 3 large sheets heavy-duty foil; top with fish. Place 4 lemon pieces and 1 Tbsp. cilantro in cavity of each fish. Top each fish with about 1 cup vegetable mixture and 4 onions; cover with 2 corn husks. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
- Bake 30 min. or until fish flakes easily with fork. Let stand 5 min. Cut slits in foil to release steam before opening packets. Serve fish topped with combined sour cream, remaining cilantro and lemon juice.
Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 130 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 46 g
BLUE CORN PAN-FRIED TROUT
Make and share this Blue Corn Pan-Fried Trout recipe from Food.com.
Provided by ellie_
Categories Trout
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine cornmeal, salt and chili powder in pie plate.
- In a seperate pie plate (or bowl) beat together egg and mik.
- Dip trout in egg/milk mixture and then in the cornmeal mixture and place on seperate plate.
- In large frying pan (cast iron is best) heat butter (or margarine) and oil.
- When pan is hot add trout and cook over medium heat for 4-6 minutes per side or browned and done.
- Remove and keep warm.
- In same pan, cook onion and bacon until bacon colors.
- Add vinegar to pan and boil until vinegar is reduced by half (5 minutes).
- Pour onion/bacon mixture over trout and serve.
Nutrition Facts : Calories 738.4, Fat 49, SaturatedFat 15.6, Cholesterol 195.1, Sodium 830.3, Carbohydrate 31.4, Fiber 4.3, Sugar 2.1, Protein 42.4
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