Blackened Trout with Avocado Mango Relish and Spring Greens


For the Avocado Mango Relish (makes about 1 ⅓ cups):

  • 2 tablespoons red pepper, diced
  • 2 small vine ripened tomatoes, diced
  • 2 tablespoons red onion, diced
  • 4-6 fresh basil leaves, chopped
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1 small avocado, diced
  • ½ cup ripe mango, cubed
  • Splash of red wine vinegar
  • Salt and pepper to taste

For the Blackening Seasoning (makes about 1 ½ cups):

  • ¼ cup chili powder
  • ¼ cup smoked paprika
  • ¼ cup garlic powder
  • ¼ cup garlic powder
  • 2 teaspoons black pepper
  • 1 ½ teaspoon salt
  • 1 ½ teaspoons cayenne
  • 1 ½ dried oregano
  • 1 ½ dried tarragon
  • 1 ½ dried thyme
  • 1 ½ dried basil

For the Rainbow Trout Fillets:

  • 4 (5-6-oz.) Riverence Rainbow Trout fillets, thaw
  • 2 tablespoons clarified butter or Ghee
  • Lime wedges for garnish
  • 4 cups spring greens

For the Avocado Mango Relish:

  1. Gently mix all ingredients together and set aside.

For the Blackening Seasoning

  1. Mix together all ingredients and store in an airtight container.

For the Rainbow Trout Fillets:

  1. Lightly coat both sides of the trout with the Blackening Seasoning, shaking off the excess.
  2. In a medium sauce pan over medium-high heat, melt the clarified butter. Cook each fillet about 2-3 minutes per side.
  3. Place a bed of fresh spring greens on each plate and top each with a trout fillet. Serve with a lime wedge and top with Avocado Mango Relish.

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