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Rainbow Trout Calypso

Food Management Staff

February 1, 2003

1 Min Read
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FM Staff

YIELD: 12 servings

4 cups white onion, julienned
4 cups poblano chile pepper, julienned
3 cups red bell pepper, julienned
12 cloves garlic, minced
1 /2 cup olive oil
1 /4 cup butter
12 ea. banana leaves, 12-in. x
12-in. 12 (4 oz. ea.) boneless rainbow trout fillets
1 /4 cup jerk seasoning
3 /4 cup cilantro, chopped
12 ea. orange slices, unpeeled

  1. Saute onion, peppers and garlic in oil and butter until tender; reserve.

  2. Pass banana leaves through a gas flame to soften; leaves should be pliable but not burned.

  3. Center leaves on foil; arrange trout fillet on leaf, skin-side down.

  4. Season each fillet with 1 tsp. jerk seasoning; cover with 1 /2 cup onion mixture and 1 Tbsp. cilantro. Top with 1 orange slice.

  5. Gently fold banana leaf around fillet, completely covering. Wrap foil around leaf packet; seal.

  6. Per order: Bake packets at 375°F 10 minutes. Remove foil; transer leaf packet to serving plate. Fold back to expose trout.

Note: Packets may be prepared ahead and refrigerated up to 4 hours.

Recipe and photo from Clear Springs Foods, Inc.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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