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Trout with fresh jerk sauce tantalizes the tastebuds EMC lifestyle - The delicate texture of farm raisedtrout is enhanced by a light coating of cumin-scented cornmeal. As a contrast to its mild sweet taste, we’ve created a bold sauce from fresh Ontario vegetables. Preparation time: 15 minutes. Cooking time: 20 minutes. Serves four with 375 ml (1-1/2 cups) of sauce. INGREDIENTS
Fresh Jerk Sauce • 4 green onions, sliced • 3 cloves garlic, coarsely chopped • Half a jalapeno pepper, seeded and coarsely chopped • 1 sweet red pepper, cut into chunks • 3 large tomatoes, coarsely chopped • 15 ml (1 tbsp) packed brown sugar • 2 ml (1/2 tsp) each dried thyme leaves, ground ginger, cinnamon, nutmeg and garlic salt
• 1 ml (1/4 tsp) cayenne pepper • Canola oil •125 ml (1/2 cup) chopped fresh coriander (optional) Trout • 2 rainbow trout fillets (375 g/12 oz each), skin removed • 175 ml (3/4 cup) cornmeal • 15 ml (1 tbsp) ground cumin • 1 ml (1/4 tsp) salt • 1 egg • 75 ml (1/3 cup) milk • 20 ml (4 tsp) butter PREPARATION
Fresh jerk sauce: Place the onions, garlic and jalapeno in a food processor. Whirl until the contents are coarsely ground. Add the sweet pepper and tomatoes with seeds and juice. Add sugar, thyme, ginger, cinnamon, nutmeg, garlic salt and cayenne pepper. Pulse until the mixture is chunky and pepper is chopped, about 10 times. Don’t puree.
In a large skillet, heat the oil over medium heat. Add the sauce and boil gently, uncovered and stirring often, until thickened – about 20 minutes. Stir in the coriander, if you are using it. Trout: Cut fish into serving-size pieces. In a shallow dish, combine the cornmeal, cumin and salt. In another dish, whisk egg with milk. One at a time, coat both sides of fish in egg mixture and then in cornmeal mixture. In large skillet, melt 15 ml (1 tbsp) of the butter, over medium heat. Add the coated fish and cook until golden, for about three to five minutes. Add remaining butter to side of pan. Turn fish, letting melted butter flow over pan before placing fish down and cook for about three to five minutes. Remove to plates. Spoon the jerk sauce on top and beside the fish. Foodland Ontario
The delicate texture of farm raised-trout is enhanced by a light coating of cumin-scented cornmeal.
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