Baked Trout with Kiwicha Crust, Passion Fruit Sauce, and Warm Corn and Fava Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a baking dish with 1 teaspoon of the olive oil.

2. 2

   Season the trout fillets with 1 tablespoon of lime juice, 1 tablespoon of ají amarillo paste, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Let them rest for 10 minutes while you prepare the crust.

3. 3

   In a bowl, combine the popped amaranth, crumbled fresh cheese, 1 grated garlic clove, 1 tablespoon olive oil, and a pinch of black pepper until the mixture is slightly moist.

4. 4

   Place the trout fillets in the baking dish and press the kiwicha and cheese mixture onto the top of each fillet to form an even crust.

5. 5

   Bake the trout for 12 to 15 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is golden around the edges.

6. 6

   While the trout bakes, make the sauce: in a small skillet combine the passion fruit pulp, honey, the remaining 1 tablespoon ají amarillo paste, 1 tablespoon of the remaining lime juice, 2 tablespoons water, a pinch of salt, and a pinch of black pepper. Cook over medium heat for 4 to 5 minutes until slightly thickened.

7. 7

   For the warm salad, heat a skillet over medium heat with the remaining 1 tablespoon olive oil. Add the chopped garlic clove and red onion; sauté for 1 minute.

8. 8

   Add the corn kernels and peeled fava beans to the skillet. Season with the remaining salt and cook for 4 to 5 minutes, stirring, until tender but still firm.

9. 9

   Remove the skillet from the heat and fold in the botija olives, cilantro, mint, and the remaining 1 tablespoon lime juice. Mix well and adjust salt and pepper to taste.

10. 10

    Serve each baked trout fillet over a portion of the warm corn and fava salad. Finish with the passion fruit sauce spooned on top or served alongside.