Pan Seared Trout with Spicy Lime and Chive Creamed Corn

Success! pic came out rather ugly due to crap-tacular lighting at my apartment, iphone camera limitations, and my growling stomach yelling at me to hurry the frack up. adapted from the spinning plate

INGREDIENTS:

  • 1/2 cup half and half
  • 1 lime
  • fresh chives
  • 2 corn on the cob
  • butter
  • 1 tsp sugar
  • tony chachere’s creole seasoning
  • 1 filet rainbow trout
  • salt & pepper

INSTRUCTIONS:

  1. cut each corn on cob in half. place smooth side down, remove kernels vertically.
  2. use back of knife or edge of spoon to “milk” the cob, scraping downwards.
  3. in a small bowl/cup, mix ~1 tbs lime zest. 1/4 cup of cream. 1 tsp sugar. and ~ 1 tbs of lime juice.
  4. finely chop several stalks of chives. set aside. (1-2 tbs)
  5. melt a generous pat of butter in a small sauce pan, add corn and pulp. reduce heat to med-low. season with tony charchere’s to taste. cook 10 min until corn sizzles and pops.
  6. meanwhile, prepare room temperature filet by rubbing dry with paper towels then seasoning both sides generously with kosher salt and pepper.
  7. heat skillet/non stick pan on high. add oil to thoroughly coat bottom.
  8. when oil smokes, place filet in skin side down (always presentation side down first). ~4 min on high heat, or until fish is cooked 3/4th of the way up. do not move! (if tail of filet is thinner than body, use deeper pan and have tail flush against the side.)
  9. raise heat of corn to medium and add in cream mixture. mix, add more cream to consistency of preference. remove from heat, mix in chopped chives.
  10. flip filet. finish searing for 1-2 min.
  11. spoon creamed corn in plate. top with trout. garnish with lime slices.
  12. EAT.
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