Jerk Trout with Green Goddess Dressing

Hot, hot, hot is the rule for a jerk spice rub, and this glaze, with its habanero or Scotch bonnet pepper, does the job. Cool green goddess dressing balances the heat. Chef Samuelsson also likes to garnish the trout with a poached quail's egg and fresh vegetable salad (as pictured). We have simplified the recipe for the home cook.

Ingredients

For the jerk glaze (makes about 3/4 cup)

3 whole scallions, trimmed and finely chopped
2 cloves garlic, finely chopped
1 habanero or Scotch bonnet pepper, ribs and seeds removed and finely chopped
3 Tbs. molasses
2 Tbs. brown sugar
2 Tbs. soy sauce
1-1/2 Tbs. extra–virgin olive oil
1-1/2 Tbs. rum
1/2 Tbs. fresh lemon juice
1/2 Tbs. dried thyme
1/2 tsp. ground allspice
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Kosher salt and freshly ground black pepper

For the green goddess dressing (makes about 1-3/4 cups)

1/2 cup coarsely chopped fresh flat leaf parsley
1/2 cup coarsely chopped fresh dill
1/4 cup sliced fresh chives
2 anchovies, patted dry
2 Tbs. Champagne vinegar
1-1/2 cups extra–virgin olive oil
Kosher salt and freshly ground black pepper

For the trout

Six 5-oz. trout fillets with skin, pin bones removed
Kosher salt and freshly ground black pepper
Olive oil for brushing pan

Instructions

Make the jerk glaze

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 the food processor bowl.

Make the green goddess dressing

Put the parsley, dill, chives, anchovies, and vinegar in the bowl of the food processor and process until finely chopped. With the machine running, slowly pour in the oil and process until blended. Pour the dressing into a bowl and season to taste with salt and pepper. Set aside.

Glaze and roast the trout

Position a rack in the center of the oven and heat the oven to 450°F.
Dry each piece of trout with a paper towel and season with salt and pepper. Line a rimmed baking sheet with foil. Brush the foil with olive oil and place the trout on the baking sheet, skin side down. Generously brush the trout with the jerk glaze and roast for 6 to 8 minutes, or until the flesh is tender and opaque.

To serve

Spoon about 1/4 cup of the dressing onto each of six serving plates, and top each with a piece of trout.

Author

Marcus Samuelsson

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