Pan Roasted Trout With Rock Shrimp And Mango Chili Glaze

Directions

1. 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.
2. 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.)
3. 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.
4. Serve with black beans and rice and fresh sliced mango on the side.
5. This recipe yields 4 to 6 servings.