Roasted Rainbow Trout with Black Bean Salad and Chipotle Vinaigrette

Yield: 12 Servings

Trout:
2 Tbsps. ground cumin
2 Tbsps. ground coriander
1 Tbsp. salt
1 Tbsp. black pepper
12 boneless rainbow trout fillets
Chipotle 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 oil
Black bean salad:
6 cups corn kernels, steamed
4 cups fresh tomato, chopped
3 cups cooked black beans
1 1⁄2 cups E nglish cucumber, diced
3⁄4 cup green onion, thinly sliced
3⁄4 cup cilantro, chopped
9 cups mixed salad greens
avocado slices, for garnish

1. For the fish: Mix first 4 ingredients, reserve. Place trout fillets skin-side down on a lightly oiled sheet pan, sprinkle reserved seasoning mixture on top of fillets. Bake at 450°F until just done, about 5 minutes, cool slightly. remove and discard skin, reserve fish.
2. For the vinaigrette: Blend until smooth: With the machine running, slowly drizzle in 1¹⁄2 cups olive oil.
3. For the salad: Mix corn with next 5 ingredients. stir in vinaigrette, reserve.
4. To serve: Line plate with 3⁄4 cup salad greens. scatter 1¹⁄4 cups corn mixture over salad greens. Arrange cooked trout on top, whole or broken into bite size pieces. Garnish with avocado slices.

Recipe from Chef Ira Poritzky, Feather River Hospital, Paradise, CA.