Blackened Trout with Avocado Mango Relish and Spring Greens
INGREDIENTS
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
DIRECTIONS
For the Avocado Mango Relish:
- Gently mix all ingredients together and set aside.
For the Blackening Seasoning
- Mix together all ingredients and store in an airtight container.
For the Rainbow Trout Fillets:
- Lightly coat both sides of the trout with the Blackening Seasoning, shaking off the excess.
- In a medium sauce pan over medium-high heat, melt the clarified butter. Cook each fillet about 2-3 minutes per side.
- 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.