Title: Pan Roasted Trout W. Rock Shrimp & Mango Chili Glaze
Categories: Entree Pasta Shellfish
Yield: 4 Servings

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

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

From: Holly Butman Date: 25 Sep 97 Mastercook Recipes (Mailing List) Ä

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