Yield: 12 Servings Trout: 2 Tbsps. ground cumin 2 Tbsps. ground coriander 1 Tbsp. salt 1 Tbsp. black pepper 12 boneless rainbow trout filletsChipotle vinaigrette (3 cups): 2 shallots, peeled 3-6 whole canned chipotle peppers 1⁄2 cup cilantro, chopped 1 cup green onion, chopped 1⁄2 cup balsamic vinegar ½ cup rice wine vinegar 1 Tbsp. grated lime zest salt and pepper to taste 1 1⁄2 cups olive oilBlack bean salad: 6 cups corn kernels, steamed 4 cups fresh tomato, chopped 3 cups cooked black ...
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