Lunch

Pan-Seared River Trout with Black Corn, Charred Tomato Broth & Crispy Sage Oil

Name: Pan-Seared River Trout with Black Corn, Charred Tomato Broth & Crispy Sage Oil
Prep time: 14 min
Cook time: 22 min
Total time: 36 min
Yield: 2 servings
Ingredients: 2 trout fillets, 6 ounces each, skin on, scaled; sea salt and freshly ground pepper; 4 tablespoons neutral oil; ¾ cup cooked black corn kernels; 4 medium heirloom tomatoes, halved; 2 cloves garlic, smashed; 1 cup light fish or vegetable stock; ¼ teaspoon ground cumin; 1 cup fresh cilantro, loosely packed; 4 fresh sage leaves; 1 tablespoon butter; juice of 1 lime; fleur de sel for finishing

Fresh mountain trout, scaled and filleted, seared skin-side-down until golden and crackling, set atop a tangle of chewy black corn kernels and served in a broth made from charred native tomatoes, cilantro, and a whisper of cumin. Finished with sage oil that crackles when poured tableside.

652cal 39gprotein 23gcarbs 46gfat 14min prep 22min cook 2serves

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