CORNMEAL-CRUSTED TROUT WITH FRESH JERK SAUCE
The delicate texture of trout is enhanced by a light coating of cumin- scented cornmeal.
Fresh Jerk Sauce:
4 green onions, sliced 3 cloves garlic, coarsely chopped Half jalapeño pepper, seeded and coarsely chopped 1 sweet red pepper, cut into chunks 3 large greenhouse tomatoes, coarsely chopped 1 Tbsp. ( 15 ml) packed brown sugar ½ tsp. (2 ml) each dried thyme leaves, ground ginger, cinnamon, nutmeg and garlic salt ¼ tsp. ( 1 ml) cayenne pepper Canola oil ½ cup ( 125 ml) chopped fresh coriander (optional)
Trout:
2 rainbow trout fillets ( 12 oz/ 375 g each), skin removed ¾ cup ( 175 ml) cornmeal 1 Tbsp. ( 15 ml) ground cumin ¼ tsp. ( 1 ml) salt 1 egg 1/ 3 cup ( 75 ml) milk 4 tsp. (20 ml) butter
Fresh Jerk Sauce: Place onions, garlic and jalapeño 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 pepper is chopped, about 10 times. Don’t purée. In large skillet heat oil over medium heat. Add sauce; boil gently, uncovered and stirring often, until thickened, about 20 minutes. Stir in coriander (if using). Trout: Cut fish into serving-size pieces. In shallow dish combine 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 1 Tbsp. (15 ml) of 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 about 3 to 5 minutes. Remove to plates. Spoon jerk sauce on top and beside fish. Serves 2.