Rainbow Trout Fajitas March 2005

RH Staff

Yield: 12 servings.

1 cup fresh lime juice
1/3 cup cilantro, chopped
3 cloves garlic, minced
1 1/2 tsp. ground cumin
10 Tbsp. vegetable oil
12 Natural Style Clear•Cuts® Boneless Rainbow Trout Fillets, 4 oz. each
3 large onions, cut into 1/2" wedges
3 large red bell peppers, cut into 1/2" strips
3 large green bell peppers, cut into 1/2" strips
24 flour tortillas, 7"
4 cups prepared salsa
3 cups guacamole
3 cups sour cream
24 lime wedges

Combine lime juice, cilantro, garlic, cumin and 2 Tbsp. oil; pour over trout. Cover and marinate, refrigerated, at least 30 minutes. Combine onion and peppers; divide into 12 portions. Wrap individual portions; refrigerate.

Per order: Sautè 1 portion of onion mixture in 2 tsp. oil until just tender; reserve. Remove 1 trout fillet from marinade; grill or sautè until just done, about 2 minutes per side. Meanwhile, on a very hot griddle, heat 2 tortillas on both sides. Remove and discard trout skin; plate with hot tortillas and reserved onion mixture. Garnish with 1/3 cup salsa, 1/4 cup guacamole, 1/4 cup sour cream, and 2 lime wedges.