Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish
- Yield: 4 servings
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
Ingredients
Papaya Salsa:
2 fresh papaya, peeled, seeds removed and finely diced
2 tomatillos, finely diced
1/4 cup finely chopped red onion
2 cloves finely chopped garlic
1 jalapeno, finely chopped
1 tablespoon honey
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
Papaya Sauce:
3 tablespoons olive oil
1 Spanish onion, coarsely chopped
1 tablespoon coarsely chopped garlic
1/4 cup red wine vinegar
2 ripe papayas, peeled, seeds removed and coarsely chopped
2 tablespoons honey
Salt and freshly ground pepper
Trout:
2 cups rice flour
Salt and freshly ground pepper
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 ounce) whole trout, scaled and gutted
6 tablespoons vegetable oil
Directions
- Combine all ingredients in a medium bowl and season with salt and pepper to taste.
Papaya Sauce:
- Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
Trout:
- Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
- Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.