Mango Habanero Rainbow Trout

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 Riverence 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

1. 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.
2. In a small bowl, stir together 3 tablespoons mango nectar with potato starch to form a slurry, reserve.
3. 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.
4. Heat grill. Add trout, flesh side down and grill 2-3 minutes; turn. Top flesh side with 2-3 tablespoons mango sauce. Cook 2-3 minutes or until trout is no longer opaque.
5. Divide remaining mango sauce evenly among trout fillets, garnish with pepper relish. Serve immediately.
6. For the pepper relish, heat oil in a medium sauté pan until hot but not smoking.
7. Add bell peppers and sauté 3 minutes. Add sugar, cumin, allspice and vinegar; stir until combined.
8. Cover; reduce heat to low and simmer 3 minutes or until flavors blend.
9. Garnish fillets with mango sauce and pepper relish.