Southwestern Blackened Trout with Hatch Green Chile Medley
Prep Time
10mins
Cook Time
12mins
Total Time
22mins
Enjoy some heart-healthy fish and the flavors of the southwest with this easy-to-make, one-dish dinner. Paleo-friendly, swap out form with yellow summer squash.
Course:
Main Dish, Vegetable
Cuisine:
Southwestern
Servings: 2people
Ingredients
3tablespoons olive oildivided
3tablespoonsAdams Jalacorno seasoningdivided
1 medium medium sweet onion, coarsely chopped
1cuppeeled and seeded fire-roasted Hatch green chiles, chopped
1cup fresh corn kernels
2clovesgarliccrushed
24 to 5 ouncerainbow trout filetsboned, leave skin on one side
Remove veggie mixture from skillet to bowl. Add remaining olive oil and bring to medium-high heat. Dry tops of trout dry (skin left on bottom)and rub each thoroughly with about one tablespoon of seasoning. Place in skillet seasoned side down and sear for approximately 3 minutes. Use spatula to flip over and cook for another 2 to 3 minutes. Add veggies back into pan, stir around in remaining skillet bits and serve with chopped cilantro and queso fresco crumbled on top.