Trout With Red Cabbage, Jicama, And Chipotle Slaw

• 1/3 cup mayonnaise
• 2 tablespoons (or more) fresh lime juice plus lime wedges (for serving)
• 1 1/2 teaspoons (or more) minced canned chipotle chiles in adobo
• 1 1/4 teaspoons ground cumin
• 4 boneless trout fillets with skin
• 2 tablespoons plain nonfat yogurt
• 1 8-ounce package thinly sliced red cabbage (about 4 cups)
• 2 cups matchstick-size strips peeled jicama
• 1/2 cup (packed) plus 1 tablespoon chopped fresh cilantro
• 1/4 cup unsalted natural pepitas (pumpkin seeds; optional)

1. Whisk mayonnaise, 2 tablespoons lime juice, 1 1/2 teaspoons chipotles, and cumin in large bowl to blend. Sprinkle fish on both sides with salt and pepper. Measure 4 teaspoons chipotle mayonnaise and spread over flesh side of trout fillets. Whisk yogurt into remaining chipotle mayonnaise in bowl. Add cabbage, jicama, and 1/2 cup cilantro to chipotle dressing and toss to coat, adding more lime juice, if desired. Season slaw generously with salt and pepper.
2. Heat large nonstick skillet over medium-high heat. Add trout, flesh side down, and cook until deep golden, 2 to 3 minutes. Turn fish fillets over and cook until just opaque in center, about 2 minutes. Place 1 fish fillet on each of 4 plates. Spoon slaw alongside; sprinkle slaw with pepitas, if desired. Sprinkle fish with 1 tablespoon cilantro and serve with lime wedges.

mayonnaise, lime juice, ground cumin, trout, nonfat yogurt, red cabbage, matchstick, fresh cilantro, unsalted natural

Taken from www.epicurious.com/recipes/food/views/trout-with-red-cabbage-jicama-and-chipotle-slaw-362310 (may not work)