Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

How to Make It

Step 1    Make the collard slaw

In a large bowl, combine the yogurt, olive oil, lemon juice and garlic. Whisk until smooth. 
Add the collards, cabbage, celery and dill, season with salt and pepper and toss to coat.


Step 2    Make the jerk trout

In a small bowl, mix all of the seasonings. Rub the trout all over with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the spice rub over the flesh side of the trout, patting gently to help it adhere.


Step 3    

In a large nonstick skillet, heat 2 tablespoons of the oil. Add 2 trout fillets, skin side down, and cook over moderately high heat until golden and crisp, about 3 minutes. Flip the fish and cook over moderate heat until golden and just cooked through, about 2 minutes longer. Transfer to plates. Wipe out 
the skillet and repeat with the remaining oil and trout fillets. Serve with the collard slaw.

Make Ahead

The spice rub can be stored at room temperature for 2 weeks.

Suggested Pairing

Wine: Lush but vibrant Chardonnay.

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