Ingredients

Trout fillets
Cornmeal for dipping
Vegetables as desired (black beans, corn, chopped zucchini, squash, red onion, tomato)
Chopped cilantro to taste
Ancho chili sauce (see recipe below)

Preheat oven to 375. Dredge trout in cornmeal and place it in an oven-proof skillet. Roast trout 2-3 minutes on each side in oven, until it's golden brown. Remove skillet from oven and slide fish to one side.
Add desired vegetables and cilantro to the skillet and saute on stovetop until vegetables are hot. Ladle on a little ancho chile sauce and put the skillet back in the oven for a few minutes before serving.

Ancho chile broth:
5 ancho chiles
5 New Mexico chiles
1 onion, roughly chopped
2-3 cloves garlic, chopped

Directions

Pre-heat oven to 375 degrees. Place chiles in the oven for about 30 seconds, until they begin to swell. Take them out of the oven and pull out the seeds. In a medium sauce pot, saute the onion and garlic overmedium heat until golden brown and tender.

Add the chiles. Saute 2-3 minutes. Cover with a little vegetable stock or chicken stock and simmer on low heat until chiles are tender. Add a little salt and pepper and puree in the blender to make a thick paste.

This can be used as a pesto, a rub for meat and to add flavor fish, etc. To thin out the sauce, add about 2/3 cup of chicken or vegetable broth for every cup of paste.