Trout with Macadamias, Serrano, and Green Beans (Trucha Con Macadamias, Chile Serrano, y EJotes)
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
3 Tbsp. olive or vegetable oil
4 pan-dressed (head and tail off) boneless trout; they will generally weigh about 6 oz. each
salt
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
2/3 cup chicken broth
12 oz. green beans, tops and tails broken off (about 4 cups)
fresh hot green chiles (I like 2 serranos or 1 jalapeno), stemmed
1/2 cup coarsely chopped roasted macadamia nuts
2/3 cup (loosely packed) chopped fresh cilantro leaves
3 Tbsp. fresh lime juice
Instructions:
Turn the oven on to its lowest setting. Measure the oil into a very large 12″ skillet and set over medium-high heat. If the skin of the 2 halves of the trout is still connected, cut it and make 2 fillets. Sprinkle the fish generously with salt and lay it skin side up in the hot oil. Cook until golden underneath, about 2-3 minutes. (If the trout piesces dont fit comfortably in the pan, cook them in 2 batches.) Use a spatula to turn the fish and cook for a minute longer, until the flesh separates from the skin (use a corner of your spatula check at 1 edge). With the spatula, transfer a pair of the fillets to each of 4 dinner plates, flipping them skin side down and keep warm in the oven.
Reduce the heat under the skillet to medium and add the garlic. Cook a few seconds until fragrant, stirring constantly, then pour the broth into the skillet and add 1/2 tsp. of salt and the green beans. Cover the skillet (a cookie sheet works, if you dont have a lid large enough) and cook until the green beans are barely tender, about 6-7 minutes. While the green beans are cooking, cut the chile(s) in half lengthwise and scrape out the seeds. Finely chop the chiles.
When the beans are ready, uncover the skillet and add the chile(s). Increase the heat to high and cook for a minute or so to concentrate the broth. Then add the macadamias, cilantro and lime juice and mix well. Taste and season with salt, probably another 1/2 tsp. Spoon a portion over each fillet and dinners ready.
Recipe courtesy Rick Bayless, adapted from Mexican Everyday, published by W. W. Norton & Co., 2005.