1 red bell pepper
1 yellow bell pepper
1 poblano pepper
1/4 cup olive oil
1 large yellow onion, diced
2 1/2 pounds russet potatoes, cut into 3/4-inch dice
Salt and freshly ground black pepper
1/2 cup sliced green onions
1 tablespoon freshly chopped cilantro leaves
1 tablespoon lime juice
1/4 teaspoon cayenne pepper
1/2 cup creme fraiche
4 (6-ounce) rainbow trout fillets
2 teaspoons Emeril's Southwest Essence, recipe follows
1 cup blue corn flour
1/4 cup vegetable oil, divided
2 tablespoons butter, divided
Lime wedges, for serving
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
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