Blue Corn-Crusted Rainbow Trout with Papaya-Tomatillo Relish

cuisine: American

meal type: Entrée

technique: Pan-Fried

9 Eggs 1/2 cup Milk 24 Clear Springs Clear·Cuts® Rainbow Trout natural fillets, 8 oz each Coarse salt as needed Seasoned rice flour as needed Blue corn meal as needed Neutral vegetable oil as needed Papaya Sauce (Recipe follows) Papaya Relish (Recipe follows) Chives - 24 for garnish Cilantro sprigs - 12 for garnish

Just before service, whisk together egg and milk; reserve.

Per Order: Lightly season 2 fillets with salt. Dip into seasoned flour, then egg mixture, and finally corn meal. Fry over medium heat, flesh-side down, about 2 minutes. Turn; cook until trout is just firm, about 1 minute. To Plate, ladle 3 tablespoons warm papaya sauce in the center of the plate, then swirl to distribute. Put trout on sauce; top with 1/4 cup papaya relish. Garnish with chives and cilantro.

Papaya Sauce: Cook 5 cups coarsely chopped onion in 1/2 cup olive oil until soft; stir in 6 cloves chopped garlic. Deglaze with 3/4 cup red wine vinegar; reduce by half. Stir in 6 cups chopped papaya; cook until soft, adding a tablespoon or two of water, if mixture gets too dry. Puree. Stir in 1/3 cup clover honey; thin, as necessary, with water. Season to taste with salt. Reserve.

Papaya Relish: Just before service, fold together 3 cups diced papaya, 1-1/2 cups diced tomatillo, 1/2 cup diced red onion, 2 tablespoons chopped jalapeno, 3 cloves finely chopped garlic, 1/3 cup fresh lime juice, 1-1/2 tablespoons each of clover honey, olive oil, and chopped, fresh cilantro. Season to taste with salt. Reserve.