Marley's Magic Recipe
Grilled jerk trout with cauliflower, carrots & bell peppers. Sautéed in a white wine, yellow coconut curry sauce. Tossed with linguine or served with basmati rice. Finished with spring onions.
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Ingredients
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Main Ingredients
Jerk Marinade
Curry Sauce
Method
Preparation of Trout
- 1
- 2
Vegetable Preparation
- 3
Sauté Vegetables
In a large skillet, heat a tablespoon of olive oil over medium heat. Add cauliflower florets, sliced carrots, and bell peppers. Sauté for about 8-10 minutes until tender but still crisp.
Curry Sauce Preparation
- 4
Make the Curry Sauce
In the same skillet used for the vegetables, add minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant. Pour in white wine and let it simmer for 2-3 minutes to reduce slightly.
- 5
Add Coconut Milk and Curry Powder
Stir in the coconut milk and yellow curry powder. Bring to a gentle simmer, then season with salt and black pepper to taste. Let it cook for an additional 5 minutes until the sauce thickens slightly.