Highland Trout Encocado with Tender Hominy and Herb Aji

Instructions

1. 1

   1. Place the trout fillets in a bowl and mix them with the lime juice, half of the minced garlic, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let rest for 10 minutes in the refrigerator.

2. 2

   2. For the herb aji, blend the green chili with the water, 2 tablespoons of the additional red onion, 2 tablespoons of cilantro, and a pinch of salt until you have a light sauce. Set aside.

3. 3

   3. In a wide skillet or shallow pot, heat 1 tablespoon of achiote oil over medium heat. Sauté the red onion, green bell pepper, and the remaining garlic for 4 to 5 minutes until fragrant and softened.

4. 4

   4. Add the chopped tomato, the remaining cumin, 1/2 teaspoon salt, and the fresh oregano. Cook for 5 minutes, stirring, until the tomato breaks down and forms a thick sofrito.

5. 5

   5. Stir in the coconut milk and ground toasted peanuts. Mix well and cook over low heat for 6 to 8 minutes until the sauce becomes creamy. Add half of the parsley and 2 tablespoons of the remaining cilantro.

6. 6

   6. While the sauce cooks, lightly pat the marinated trout dry with paper towels. Heat the vegetable oil and the remaining tablespoon of achiote oil in another skillet over medium-high heat. Sear the fillets for 1 to 2 minutes per side, just until lightly golden.

7. 7

   7. Transfer the seared fillets to the coconut-peanut sauce. Cover and cook over low heat for 6 to 8 minutes more, until the trout is tender and reaches a safe internal temperature of 145°F and 63°C.

8. 8

   8. For the tender hominy, place the cooked hominy in a saucepan with the butter, fresh cheese, the remaining parsley, 2 tablespoons of the remaining cilantro, and a pinch of salt. Cook over medium heat for 4 to 5 minutes, stirring, until moist and well combined.

9. 9

   9. Taste the trout sauce and adjust with the remaining salt and pepper if needed. If you want a looser sauce, add 1 or 2 tablespoons of hot water and stir.

10. 10

    10. Serve a bed of tender hominy on each plate, top with a trout fillet and plenty of encocado sauce, and finish with spoonfuls of herb aji on top or on the side.