Caribbean Roasted Trouts
These past fortnight has been rather chill, grey and rainy, sometimes all at once, in stark contrast with the week prior which was downright Summer-y. Today is nowhere near as warm, but it is rather quite sunny, and inspired me to bake these Caribbean Roasted Trouts, fry some plantain, and mix a couple of Planters Punch for lunch. So this day-off truly feels like a holiday! Happy Friday!
Ingredients (serves 2):
2 (1/2-pound) rainbow trouts, gutted, scaled and cleaned (ask your fishmonger to do it)
1 tablespoon Jamaican Jerk Spice Mix
1 tablespoon Chili Oil
a small lime
Preheat oven to 400°F (200°C).
In a small bowl, combine Jamaican Jerk Spice Mix and Chili Oil, stirring until well-blended. Spoon a heaped teaspoon of the mixture inside each of the rainbow trouts, and rub the entire fish with remaining Jerk Spice mixture.
Place in the middle of the hot oven, and roast, at 400°F (200°C), 30 minutes.
Cooked, grate the zest of the lime over the trouts, and squeeze its juice on them as well. Return to the oven, and roast, at 410°F (210°C), 5 minutes more.
Serve Caribbean Roasted Trouts immediately, with fried plantain and a glass of Planters Punch. Happy Friday/
