| | Lime-Grilled Trout with Mexican Corn Fritters Two 12-ounce whole rainbow trout, cleaned, scaled and thoroughly washed*
1/4 cup fresh lime juice
1 tablespoon olive oil
1/4 teaspoon ground red pepper
2 egg whites
1/4 teaspoon of salt
1 cup drained canned corn kernels
2 tablespoons minced scallions
1 tablespoon all-purpose flour
2 teaspoons chopped deveined, seeded, jalapeno pepper (wear gloves to prevent irritation)
1/2 teaspoon double-acting baking powder |
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Make 3 or 4 diagonal slashes on both sides of each fish. To prepare marinade, in gallon-size sealable plastic bag, combine juice, oil and half of the ground red pepper; add fish. Seal bag, squeezing out air; turn to coat fish. Refrigerate at least 1 hour, turning bag occasionally. In medium bowl, combine egg whites, salt and remaining ground red pepper; with electric mixer, beat until stiff peaks form. Fold in corn, scallions, flour, jalapeno pepper and baking powder. Spray large nonstick skillet or griddle with nonstick cooking spray; heat. Drop half the egg white mixture by tablespoonfuls into skillet, making six 2" fritters. Cook 2- 3 minutes, until edges of fritters are set; turn and cook 2-3 minutes longer. With spatula, remove fritters from skillet; keep warm. Repeat, making 6 more fritters. Preheat outdoor barbecue grill or indoor stove-top grill according to manufacturer's directions. Drain marinade into small saucepan; bring to a rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Grill trout over hot coals or on stove-top grill, turning once and brushing with remaining marinade, 5-7 minutes, until fish flakes easily when tested with fork. Remove skin and bones from fish; remove both fillets from each trout in a single piece. Serve each fillet with 3 fritters. Makes 4 servings
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