Grilled trout filet with sliced avocado and pepper relish on a green plate.

Mango Habanero Rainbow Trout

Name: Mango Habanero Rainbow Trout
Prep time: 1 h
Cook time: 15 min
Yield: 4 Servings
Cuisine: Fish & Seafood
Ingredients: For the Mango Habanero Rainbow Trout:; 1 1/4 cups mango nectar, divided; 1/3 cup fresh mango, coarsely chopped; 1/2 each habanero pepper, chopped; 1/8 teaspoon ground allspice; 1 tablespoon potato starch; 4 Clear•Cuts® Rainbow Trout Natural Fillets; For Pepper Relish:; 1 tablespoon olive oil; 2 each bell peppers, any color, diced; 4 teaspoons sugar; 1/4 teaspoon ground cumin; 1/4 teaspoon ground allspice; 2 teaspoons white vinegar

Recipe and Photo Courtesy of Clear Spring Foods Inc.

Makes: 4 servings
Prep Time: 45 - 60 minutes
Cook Time: 6 - 15 minutes

Ingredients:

For the Mango Habanero Rainbow Trout:

1 1/4 cups mango nectar, divided
1/3 cup fresh mango, coarsely chopped
1/2 each habanero pepper, chopped
1/8 tsp ground allspice
1 tbsp potato starch
4 Clear•Cuts® Rainbow Trout Natural Fillets

For Pepper Relish:

1 tbsp olive oil
2 each bell peppers, any color, diced
4 tsp sugar
1/4 tsp ground cumin
1/4 tsp ground allspice
2 tsp white vinegar

Directions:

Combine 1/4 cup mango nectar, fresh mango, habanero pepper and allspice in the bowl of a food processor. Process briefly until mango is finely chopped; reserve.
In a small bowl, stir together 3 tablespoons mango nectar with potato starch to form a slurry; reserve.
In a small saucepan, heat remaining mango nectar over medium-low heat until it just reaches a boil. Stir in slurry. Cook, stirring constantly, for 30-45 seconds or until thickened. Remove from heat; stir in mango-habanero puree.
Heat grill. Add trout, flesh side down and grill 2-3 minutes; turn. Top flesh side with 2-3 tbsp mango sauce. Cook 2-3 minutes or until trout is no longer opaque.
Divide remaining mango sauce evenly among trout fillets; garnish with pepper relish. Serve immediately.
For the pepper relish, heat oil in a medium sauté pan until hot but not smoking.
Add bell peppers and sauté 3 minutes. Add sugar, cumin, allspice and vinegar; stir until combined.
Cover; reduce heat to low and simmer 3 minutes or until flavors blend.
Garnish fillets with mango sauce and pepper relish.