Trout with Jerk Sauce

The delicate texture of farm raised-trout is enhanced by a light coating of cumin-scented cornmeal. As a contrast to its mild sweet taste, we’ve created a bold sauce from fresh Ontario vegetables.

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Serves 4 with 1-1/2 cup (375 mL) sauce

Preparation Time:

Cooking Time:

Serves: 4

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Jerk Sauce:

  • 4 Ontario Green Onions, sliced 
  • 3 cloves Ontario Garlic, coarsely chopped
  • Half Ontario Jalapeño Pepper, seeded and coarsely chopped
  • 1 Ontario Greenhouse Sweet Red Pepper, cut into chunks
  • 3  large Ontario Greenhouse Tomatoes, coarsely chopped
  • 1 tbsp (15 mL) packed brown sugar 
  • 1/2 tsp (2 mL) each dried thyme leaves, ground ginger, cinnamon, nutmeg and garlic salt 
  • 1/4 tsp (1 mL) cayenne pepper
  • 1/2 cup (125 mL) chopped fresh Ontario Coriander Leaves


  • 2 Ontario Rainbow Trout Fillets (375 g each), skin removed
  • 3/4 cup (175 mL) cornmeal 
  • 1 tbsp (15 mL) ground cumin 
  • 1/4 tsp (1 mL) salt  
  • 1 Ontario Egg
  • 1/3 cup (75 mL) Ontario Milk
  • 4 tsp (20 mL) butter
  • 4 Kaiser buns
  • 4 Ontario Greenhouse Lettuce Leaves


Jerk Sauce: In food processor, place onions, garlic and jalapeño; process until coarsely ground. Add red pepper, tomatoes, sugar, thyme, ginger, cinnamon, nutmeg, garlic salt and cayenne pepper; pulse until chunky, about 10 times. 

In large skillet, over medium heat, add jerk sauce. Boil gently, uncovered stirring often, until thickened, about 20 minutes. Stir in coriander. 

Trout: Cut fish into serving-size pieces. In shallow dish, combine cornmeal, cumin and salt. In another dish, whisk egg with milk. One at a time, coat both sides of fish in egg mixture; then in cornmeal mixture. 

In large skillet, melt 1 tbsp (15 mL) of the butter over medium heat. Add fish and cook until golden, 3 to 5 minutes. Add remaining butter to skillet. Turn fish; cook 3 to 5 minutes. Serve on bun with lettuce and Jerk Sauce. 

Nutritional information

  • PROTEIN: 46 grams
  • FAT: 19 grams
  • CARBOHYDRATE: 68 grams
  • CALORIES: 632
  • FIBRE:  4 grams
  • SODIUM: 525 mg