Jerk Trout with Green Goddess Dressing

Jerk Trout with Green Goddess Dressing
Photo by Colin Clark

Ingredients

  • 3 Tbs. molasses
  • 2 Tbs. Champagne vinegar
  • 2 anchovies, patted dry
  • 1/8 tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • ½ Tbs. dried thyme
  • ½ Tbs. fresh lemon juice
  • + 17 more ingredients
    • 1-½ Tbs. rum
    • ½ cup coarsely chopped fresh flat leaf parsley
    • Six 5-oz. trout fillets with skin, pin bones removed
    • ¼ cup sliced fresh chives
    • Kosher salt and freshly ground black pepper
    • ½ tsp. ground allspice
    • 1-½ Tbs. extra–virgin olive oil
    • 2 Tbs. soy sauce
    • 2 Tbs. brown sugar
    • 1 habanero or Scotch bonnet pepper, ribs and seeds removed and finely chopped
    • 2 cloves garlic, finely chopped
    • Olive oil for brushing pan
    • Kosher salt and freshly ground black pepper
    • 1-½ cups extra–virgin olive oil
    • 3 whole scallions, trimmed and finely chopped
    • Kosher salt and freshly ground black pepper
    • ½ cup coarsely chopped fresh dill

Combine the scallions, garlic, chile pepper, molasses, brown sugar, soy sauce, olive oil, rum, lemon juice, thyme, allspice, cinnamon, nutmeg, and 1/2 tsp. salt and 1/4 tsp. pepper in the bowl of a food processor and process until blended. Pour the mixture into a small bowl and set aside. Clean t...

View full recipe at Fine Cooking

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