Recipe by New England Aquarium Executive Chef Tim Ridge
- 4 5-oz. U.S. farmed rainbow trout fillets, deboned
- olive oil for roasting
- 3 cloves garlic
- 1 onion, halved
- 8 green tomatoes
- 2 jalapeno peppers, halved lengthwise and seeded
- juice of 1 lime
- 1 cup cornmeal
- 1/2 tsp. salt
- 3 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup flour
- 1 tbsp. sugar
- 1 cup fresh corn kernels
- 1/2 cup onion, minced
- 3 jalapeno peppers, minced (seeded if desired)
- 3/4 cup buttermilk
- 1 egg, beaten
- 2 cups canola oil for frying, plus more for searing fish
- 1/2 cup flour, seasoned with salt and pepper
- salt and pepper to taste
For the salsa, wrap the 3 garlic cloves in foil with a little olive oil and place on a baking sheet. Place the onion cut-side down on the baking sheet with the whole green tomatoes and 2 halved and seeded jalapenos. Bake at 350 for 45 minutes, or until the onion is caramelized and other ingredients are soft. Cool and rough chop all ingredients. Blend in food processor until slightly chunky. Transfer to a bowl and add the lime juice, salt and pepper and mix well. Refrigerate.
For the hush puppies, mix the cornmeal, salt, baking powder, baking soda, flour and sugar in a large bowl. Add the corn kernels, minced onion and minced jalapenos and mix well. Add the buttermilk and egg and stir until just incorporated.
Heat the canola oil to 375 degrees over a medium high heat. Drop the batter by the tablespoon into the oil very carefully. Allow to brown, turn and brown on other side, and remove to a paper towel to drain.
Heat a heavy bottom skillet over medium high heat and add canola oil to coat the bottom.
Dredge the trout in the seasoned flour and sear the fish skin-side down for 2 minutes or until browned. Turn and cook for an additional 3 minutes. To plate, put 4 hush puppies on the plate and lay the fish on top. Spoon salsa over the fish. Garnish with chopped cilantro or scallions if desired.