Montreal Gazette

Cornmealcr­usted Trout with Fresh Jerk Sauce


Serves 4

For 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

1 tablespoon packed brown sugar

½ teaspoon dried thyme leaves

½ teaspoon ground ginger

½ teaspoon cinnamon

½ teaspoon nutmeg ½ teaspoon garlic salt

¼ teaspoon cayenne pepper

½ cup chopped fresh cilantro (optional)

For trout 2 rainbow trout filets (about 12 ounces or 340 g each), skin removed

¾ cup cornmeal

1 tablespoon ground cumin ¼ teaspoon salt

1 egg

1/3 cup milk

4 teaspoons butter

4 crusty rolls

4 leaves of lettuce

To make the fresh jerk sauce

Place green onions, garlic and jalapeno in food processor. Whirl until coarsely ground. Add sweet pepper and tomatoes with seeds and juice.

Add sugar, thyme, ginger, cinnamon, nutmeg, garlic salt and cayenne pepper; pulse until chunky and sweet red pepper is chopped, about 10 times. Don’t purée.

In a large skillet over medium heat, add sauce; boil gently, uncovered and stirring often, until thickened, about 20 minutes. Stir in cilantro (if using.)

For the trout

Cut fish into serving-size pieces. In shallow dish, combine cornmeal, cumin and salt. In another dish, whisk egg with milk. One filet at a time, coat both sides of the fish in egg mixture and then in cornmeal mixture.

In large skillet, melt 2 teaspoons of the butter over medium heat. Add coated fish; cook until golden, 3 to 5 minutes. Add remaining butter to side of pan. Turn fish, letting melted butter flow over pan before placing fish down; cook for 3 to 5 minutes.

Serve cooked, coated fish filets in crusty buns with jerk sauce on top and a piece of lettuce, if desired.

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