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Ingredients
- 1 lrg Ripe, slightly soft, mango
- 1 x Scotch bonnet pepper - (to 2) seeded, minced
- 1/4 c. Dark rum
- 3 Tbsp. Sugar
- 3 Tbsp. Fresh lime juice
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter
- 4 x Rainbow trout butterflied,
- Â Â and boneless
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. Minced shallots
- 1/2 lb Clean rock shrimp
Directions
- Peel the mango, cut the fruit away from the large seed in the middle, and place into a food processor. Add in the scotch bonnet pepper, rum, sugar and lime juice to the mango and process till smooth. Reserve.
- Heat a large saute/fry pan over medium heat. Add in the extra virgin olive oil and butter. Season the trout with salt and pepper and add in 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 hot while you finish the glaze in the same pan. (Cook the fish in 2 batches if necessary.)
- In the same pan in that the fish had cooked, add in the shallots to the pan and saute/fry for 1 minute before adding the rock shrimp. Cook the rock shrimp for 1 minute, add in 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.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 85 | 53% |
| Total Fat 9.64g | 12% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 21mg | 1% |
| Potassium 29mg | 1% |
| Total Carbs 11.14g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 9.64g | 6% |
| Protein 0.19g | 0% |
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