Sharing another one of his innovative and fresh recipes with us, Travaasa Austin Executive Chef, Ben Baker, dishes on a delightful Trout dish, perfect for entertaining.
Elote-Style Trout with Purple Cabbage Slaw and Chili-Lime Dressing

For the Trout
4 –  4 oz pieces of steelhead trout (pin bones removed)
1 cup mayonnaise
½ cup lime juice
1 Tbsp ancho chili powder
1 Tbsp cumin
1 cup fresh sweet corn kernels (cut right from the cob)
½ cup Cotija Mexican cheese, crumbled

For the Slaw

Half head of Red Cabbage
1 jicama (1 ½ – 2 pounds)
1 carrot
1 bunch of cilantro
½ cup lime juice
½ cup oil (a canola-olive oil blend is nice)
1 Tbsp. chili powder (roasted first in a dry pan)
salt to taste

Mix the lime juice, cumin, and ancho chili powder in with the mayonnaise. In a heavy, oven-safe sauté pan, with very little oil, sear trout pieces until caramelization occurs on the surface. Remove from heat. Spread about ¼  cup of the mayonnaise mixture on the caramelized side of the fillets. Add fresh corn kernels onto the mayonnaise mixture, and top with Cotija Cheese. Place fillets in a 400°F oven to finish cooking. Cotija should be browned and corn roasted. Trout can be served medium rare.

With a mandoline or chef knife, finely julienne red cabbage, jicama and carrot.
Whisk lime juice and oil blend together. Add dry roasted chili powder and then dress the slaw with the lime juice dressing.

Place ¼ slaw mixture on a dinner plate. Place finished trout atop the slaw mix.