Spicy Southwest Trout
Give your fish a kick with green chile and cornmeal.
1 cup cornmeal
1 teaspoon mild chile powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can chopped green chile (4 ounces)
1/4 cup onion, minced
2 tablespoons cooking oil
2 cleaned whole trout
Combine spices and cornmeal in gallon-size zip-top bag.
At Camp Place trout in bag and toss to coat. Heat oil in pan to sizzling and fry trout until flesh is flaky. Remove trout and keep warm. Add onion to pan and sauté 30 seconds. Stir in chile and serve over trout. Serves 2.