Instructions: Peel the mango, cut the fruit away from the large seed in the middle, and place into a food processor. Add the scotch bonnet pepper, rum, sugar and lime juice to the mango and process until smooth. Reserve.

Heat a large saute pan over medium heat. Add the olive oil and butter. Season the trout with salt and pepper and add the trout open and skin-side down. Cook quickly to brown and flip the trout to quickly brown the flesh side. When both sides have been browned, place on a platter and keep warm while you finish the glaze in the same pan. (Cook the fish in 2 batches if necessary.)

In the same pan in which the fish had cooked, add the shallots to the pan and saute for 1 minute before adding the rock shrimp. Cook the rock shrimp for 1 minute, add the mango glaze and bring to a boil. Cook at a simmer for 30 seconds before drizzling the shrimp and mango glaze over the trout.

Serve with black beans and rice and fresh sliced mango on the side.

This recipe yields 4 to 6 servings.

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