Rainbow Trout Huevos Rancheros

For the Chipotle Trout:

• 1/3 cup chili powder
• 2 tablespoons dried cilantro
• 2 tablespoon cumin
• 2 tablespoons Mexican oregano
• 2 tablespoons dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried thyme
• 1 tablespoon chipotle powder or crushed chipotle pepper
• 4 (5- to 6-oz.) Riverence Rainbow Trout fillets, thawed and cut in half on the diagonal

For the Sofrito and Eggs:

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 2 medium bell peppers any color, finely diced
• 1 large firm, ripe tomato, finely diced (reserve some for garnish)
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• Salt and pepper to taste
• 4 cups or 2 15-oz. cans of cooked black beans, drained but liquid reserved.
• 2 tablespoons sauce from canned chipotle in adobo
• ½ cup of fresh cilantro, roughly chopped
• 4 eggs

For the Chipotle Trout:

1. Combine spices in a medium bowl. Store in an airtight container up to 4 months. Makes one cup.
2. In a large skillet over medium high heat, heat 1-2 tablespoons olive oil and place fillets in skin side down.
3. Season the trout fillets on both sides with some of the chipotle seasoning.
4. Cook for 2-3 minutes and then turn over. Peel off skin and sprinkle on additional chipotle seasoning.
5. Continue cooking for about two more minutes or until fillets are fully opaque.

For the Sofrito and Eggs:

1. Heat oil in a large skillet and add the onion. Sauté over medium heat until it is translucent.
2. Add the garlic and the pepper. Cook until softened and the onion is golden.
3. Add the tomatoes, cumin and oregano. Season to taste with salt and pepper.
4. Push the vegetables to one side of the pan and add the black beans.
5. Add the chipotle sauce and stir to combine.
6. Partially smash the black beans with the back of a wooden spoon to thicken mixture. Mix vegetables and beans together and add 1/4 cup of the cilantro.
7. Make four impressions in the sofrito mixture and crack and egg into each one. Season eggs with salt and pepper to taste.
8. Cover and simmer for about 10 minutes.

To Assemble:

• Corn tortillas
• 1 avocado, peeled and sliced
• Reserved tomato
• 1 lime, cut into wedges
• Queso fresco

Directions:

1. Heat a small skillet on medium and toast tortillas for a minute on each side.
2. Remove tortillas from heat to a plate and top with sofrito, trout and egg.
3. Garnish with tomato, avocado, lime juice and queso.