| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Ripe mango; slightly soft |
| 1 |
|
Scotch bonnet peppers; seeded and chopped (1 to 2) |
| 1/4 |
c |
Dark rum |
| 3 |
tb |
Sugar |
| 3 |
tb |
Fresh lime juice |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Butter |
| 4 |
|
Boneless rainbow trout; butterflied |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Chopped shallots |
| 1/2 |
lb |
Clean rock shrimp |
|
|
Cooked black beans; for serving |
|
|
Cooked rice; for serving |
|
|
Fresh sliced mango; for serving |
INSTRUCTIONS
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:
“There is more to Jesus than anyone has so far discovered”