Colombia is well known for its diverse cuisine, with each region having its unique and distinctive ingredients, cooking methods and food history.

The departments of  Cundinamarca and Boyaca are  located in the central and  central-east part of Colombia respectively, in the Andean region.Both departments are rich sources of local rainbow trout,this is thanks to its many lagoons,dams and reservoirs.

Rainbow trout is not only delicious, it’s one of richest sources of omega 3’s.Rainbow trout is  also super versatile and easy to prepare.It’s traditionally  prepared in a butter and wine sauce infused with fresh thyme, grilled over hot coals after being seasoned in a mixture of  butter, lime juice, fresh thyme,salt & pepper or they are pan – fried with lime and nutmeg ( see recipe  in this post ) and last it’s also cooked in the traditional Colombian hogao, splashed with white  wine and served with fluffy delicious white rice and steamed potatoes ( another staple of Colombian cuisine )

A few tips :  

You can ask your fishmonger to remove the backbone and butterfly your fish whenever  a recipe calls for it.

Use a fresh herbs whenever possible, they make all the difference in delicated  dishes such as fish

Keep in mind that fish quickly absorbs salt, you want to bring out he flavors , but you don’t  want to ruin  your dish by using an excessive amount of salt.

Always use unsalted butter, this allows you to have  better control on the amount of salt that goes into your dish. 

Pan- Fried Trout with Lime + Nutmeg

March 15, 2022

by Bibiana

Category Recipes

Notes

Adaptado del ~ Gran Libro de la Cocina Colombiana ~

Ingredients

• 4 rainbow trout ( about 1/2 -3/4 lb each ) cleaned and butterflied
• 2 teaspoons fresh lime juice
• Sea salt
• Freshly ground black pepper
• Pinch of Nutmeg
• All purpose flour or Wondra
• Canola or Corn oil

Instructions

• Heat a cast-iron pan over medium -high heat.The pan should be large enough to accommodate two trout at same time.
• Season both sides of the fish with lime juice,salt,pepper and nutmeg.Dust ONLY the skin side with flour
• Add oil to the heated cast -iron pan, just enough to thinly coat the pan.
• Fry the fish skin -side down, cook until golden brown and the fish is about ¾ of the way done.
• Turn the fish and cook on the other side for approx 30 seconds ,depending on the thickeness of the fish.
• Repeat with the remainder of the fish.
• Serve immediately .

© 2023 Copyright Pomegranates by Bibiana Alvarez-Londoño RDN