OtisAir
Line Up and Wait
Trout with Creamy Crab and Avocado in a Blanket
Serves 2
Ingredients:
- 2, (3oz.) boneless skinless trout filets
- 2T. olive oil
- 2tsp. minced garlic
- 3-4 oz. lump crab meat
- 4oz. cream cheese
- ¼ tsp. chili powder
- Pinch of cumin
- Juice of two limes
- 2 (10”) soft tortilla wraps
- ½ avocado, sliced
- Salt to taste
- Canola oil for frying
Directions:
- In a pan over medium high heat, sauté the garlic in olive oil until golden and aromatic.
- Stir in the crab and continue to cook it for about one minute before stirring in the cream cheese.
- Stir until smooth.
- Stir in the cumin and chili powder.
- Place the soft tortillas on a clean dry surface and place the trout filets on the tortillas toward the bottom half.
- Top the trout filets with the crab cream cheese and avocado.
- Squirt the lime juice over the fish.
- Season with a little salt.
- Fold the trout into the tortilla by first tucking in the sides and then rolling the trout into the tortilla shell like a blanket or burrito.
- When the trout is secure heat enough Canola oil in the bottom of a large sauté pan to coat the pan.
- Place the trout, seam side down in pan. Sear on both sides until golden brown.
- Remove the trout from the pan and place it on a baking dish. Finish it in a preheated 350۫ for 12 minutes until cooked through.
- Serve the trout over the sauce.
Cilantro Infused Tomato Juice
- 1½ cups Port wine ¼ cup brown stock
- 1 stick butter
- Salt and pepper to taste
- Over high heat, reduce the port by ½
- Add brown stock and reduce again by ½ .
- Pull off the heat and with a wire whisk, beat in the whole butter piece by piece
- Salt and pepper to taste
- Place the above ingredients, except the salt and pepper, in a sauce pan over medium high heat.
- Reduce by half then season with salt and pepper.
