Recipe - Pan Roasted Trout W Rock Shrimp And Mango Chili Glaze

1 lg Ripe mango; slightly soft
1 Scotch bonnet peppers;
seeded and chopped (1 to 2)
One fourth cup Dark rum
3 tablespoon Sugar
3 tablespoon Fresh lime juice
2 tablespoon Olive oil
1 tablespoon Butter
4 Boneless rainbow trout;
butterflied
Salt and pepper; to taste
2 tablespoon Chopped shallots
One half pound Clean rock shrimp
Cooked black beans; for
serving
Cooked rice; for serving
Fresh cut or sliced up mango; for
serving

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 cut or sliced up mango on the side.

Yield: 4 to 6 servings c. Michael Lomonaco 1997 MICHAEL'S PLACE SHOW ML1B14

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest V1 #808 by Holly Butman
butma001@acpub.duke.edu on Sep 26, 1997