Trout Tacos with Crispy Rice
Ease of preparation rating: Complex.
Yield: 4 servings.
Crispy Taco Rice
Ingredients:
1 large green bell pepper, diced
1 white onion, diced
2 garlic cloves, diced
2 cups (480ml) pre-cooked long grain rice
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) dried red pepper flakes
1 teaspoon (5ml) smoked paprika
1 teaspoon (5ml) chili powder
Salt and pepper, to taste
2 Roma tomatoes, seeded and diced
2 tablespoons (30ml) fresh cilantro, finely chopped
2 tablespoons (30ml) canola oil
2 tablespoons (30ml) butter
Method:
Pre-cook long grain rice according to package instructions, and set aside.
Heat oil in a large frying pan over medium-high heat.
Add green pepper, onion and garlic. Cook for 2-3 minutes.
Move the ingredients to one side of the pan.
On the other side, melt butter and add rice. Cook rice for 4-5 minutes in butter, stirring occasionally.
The rice will become crispy around the edges.
Add cumin, red pepper flakes, smoked paprika, chili powder, salt and pepper.
Mix everything together and cook for 2-3 minutes.
Fold in chopped tomatoes and cilantro.
Remove from the heat and set aside for plating.
Trout Tacos
Ingredients:
4 narrow trout fillets (3 ounces or 90 grams)
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) smoked paprika
1 teaspoon (5ml) red pepper flakes
1 teaspoon (5ml) chili powder
Salt and pepper, to taste.
1 bottle tomatillo sauce (or salsa verde)
4 wooden skewers, soaked in water
4 hard shell tacos
1 lime, cut into wedges
Method:
Run a wooden skewer through each trout fillet lengthwise.
Season trout with cumin, paprika, red pepper flakes, chili powder, salt and pepper.
Heat oil in a grill pan over high heat.
Brush excess oil over the trout without removing the seasoning.
Place trout on hot grill pan and cook for 3 minutes.
Flip, brush top side of trout with tomatillo sauce and cook for another 3 minutes.
Remove trout from heat and reserve.
Place Crispy Taco Rice in the bottom of each taco shell.
Remove the skewers from the trout and place 1 fillet in each taco.
Add 1-2 tablespoons (15-30ml) of tomatillo sauce over the fish.
Garnish with lime wedges, and serve hot.
