What you’ll need
Clear Springs Foods Rainbow Trout
Chopped Broccoli, Thawed
Mexican blend (or cheddar) cheese
1 Tbsp Of Olive oil
1 large can
Green chili Enchilada Sauce
1/2 tsp each
Cumin, Garlic, Chili Powder
Small Onion, Chopped
Heat skillet to medium heat. Oil pan and place rainbow trout skin side down. Season with spices.
Cook 4 minutes. Turn and gently remove skin. Continue cooking 2 minutes. Chop into large chunks.
Blend together enchilada sauce, thawed broccoli and onion.
Pour 1 cup sauce mixture into baking dish.
Place fish in mixing bowl. Add in rinsed black beans and 1/2 cup shredded cheese.
Place 4 corn tortillas on top of sauce. Layer with fish and bean mixture.
Layer on remaining 4 corn tortillas and top with remaining sauce.
Sprinkle remaining cheese.
Bake in preheated 400 degree oven for 15-20 minutes, until edges are bubbly.
Remove from oven and top with sliced black olives and tomatoes, if desired.
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