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Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 poblano pepper
• 1/4 cup olive oil
• 1 large yellow onion, diced
• 2 1/2 pounds russet potatoes, cut into 3/4-inch dice
• Salt and freshly ground black pepper
• 1/2 cup sliced green onions
• 1 tablespoon freshly chopped cilantro leaves

• 1 tablespoon lime juice
• 1/4 teaspoon cayenne pepper
• 1/2 cup creme fraiche
• 4 (6-ounce) rainbow trout fillets
• 2 teaspoons Emeril's Southwest Essence, recipe follows
• 1 cup blue corn flour
• 1/4 cup vegetable oil, divided
• 2 tablespoons butter, divided
• Lime wedges, for serving

• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander

• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano

Description

Cooking Channel Serves Up This Blue Corn Crusted Rainbow Trout With A Roasted Pepper And Potato Hash And Cilantro Lime Cream Sauce Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel