Trout with Macadamias, Serrano and Green Beans

Recipe courtesy of Rick Bayless, the king of Mexican food in America.

Ingredients

• 4 tablespoons olive oil
• 4 pan dressed (head and tail off) boneless trout
• salt
• 3 garlic cloves, peeled and finely chopped
• 2/3 cups chicken broth
• 12 ounces green beans
• 2 fresh serrano peppers, finely chopped
• 1/2 cup coarsely chopped roasted macadamia nuts
• 2/3 cup chopped cilantro
• 3 tablespoons fresh lime juice

Directions

1. Heat 1 tablespoon of oil in a large skillet over medium heat.
2. Add the garlic and cook, stirring constantly, until fragrant (this will only take a few seconds)
3. Add the broth, 1/2 teaspoon salt, and the green beans.  Cover.
4. Cook until the green beans are barely tender (6 to 7 minutes)
5. When the green beans are ready, uncover and add the chiles.  Increase heat to high and cook a minute longer to concentrate the broth.
6. Add the macadamias, cilantro, and lime juice.  Mix well, salt to taste.

Meanwhile...

1. Heat 3 tablespoons of oil in a large skillet over medium high heat.
2. If the skin of the two halves of each trout is still connected, cut apart.
3. Generously sprinkle with salt and lay skin side up in the hot oil.
4. Cook until golden (2 to 3 minutes)
5. Turn skin side down and cook a minute longer until the flesh easily separates from the skin.
6. Divide filets among four plates and spoon sauce over the top.

**The original recipe calls for cooking the fish first and keeping them warm in the oven as you make the sauce.  I've found that there is usually time to make the fish while the green beans are cooking and that the trout tends to taste better without sitting in the oven, but if you only have one large skillet this is definitely an option.