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CATEGORY CUISINE TAG YIELD
Grains Main dish, Pasta 4 Servings

INGREDIENTS

1 Ripe mango, slightly soft
1 Scotch bonnet peppers
seeded and chopped 1 to
1/4 c Dark rum
3 T Sugar
3 T Fresh lime juice
2 T Olive oil
1 T Butter
4 Boneless rainbow trout
butterflied
Salt and pepper, to taste
2 T Chopped shallots
1/2 lb Clean rock shrimp
Cooked black beans, for
serving
Cooked rice, for serving
Fresh sliced mango, for
serving

INSTRUCTIONS

2
Peel the mango, cut the fruit away from the large seed in the middle,
and place into a food processor. Add the scotch bonnet pepper, rum,
sugar and lime juice to the mango and process until smooth. Reserve.
Heat a large saute pan over medium heat. Add the olive oil and butter.
Season the trout with salt and pepper and add the trout open and skin
side down. Cook quickly to brown and flip the trout to quickly brown
the flesh side. When both sides have been browned, place on a platter
and keep warm while you finish the glaze in the same pan. (Cook the
fish in 2 batches if necessary).  In the same pan in which the fish has
been cooked, add the shallots  to the pan and saute for 1 minute before
adding the rock shrimp. Cook  the rock shrimp for 1 minute, add the
mango glaze and bring to a  boil. Cook at a simmer for 30 seconds
before drizzling the shrimp and  mango glaze over the trout.  Serve
with black beans and rice and fresh sliced mango on the side.  Yield: 4
to 6 servings c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW  ML1B14
Recipe by: Michael Lomonaco  Posted to MC-Recipe Digest V1 #808 by
Holly Butman  <butma001@acpub.duke.edu> on Sep 26, 1997

A Message from our Provider:

“Lust and selfishness do not equal love”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 507
Calories From Fat: 136
Total Fat: 15.3g
Cholesterol: 57.3mg
Sodium: 1268.7mg
Potassium: 656.4mg
Carbohydrates: 43.7g
Fiber: 13.7g
Sugar: 10g
Protein: 24.7g


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