Mango Habanero Trout with Pepper Relish

For Pepper Relish

• 3 tablespoons olive oil
• 6 each bell peppers, any color, diced
• 4 tablespoons sugar
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground allspice
• 2 tablespoons white vinegar

For Mango-Habanero Trout:

• 3 3/4 cups mango nectar, divided
• 1 cup mango, coarsely chopped
• 1-2 each habanero peppers, chopped
• 1/4 teaspoon ground allspice
• 3 tablespoons potato starch
• 12 Rainbow Trout Natural Fillets

1. For Pepper Relish, heat oil in medium sauté pan until hot but not smoking. Add bell peppers and sauté 5-6 minutes. Add sugar, cumin, allspice and vinegar; stir until combined. Cover; reduce heat to low and simmer 3 minutes or until flavors blend. Keep warm.
2. Combine 3/4 cup mango nectar, chopped mango, habanero peppers and allspice in bowl of food processor. Process briefly until mango is finely chopped; reserve.
3. In a small bowl, stir together 1/2 cup mango nectar with potato starch to form a slurry; reserve.
4. In a small saucepan, heat remaining mango nectar over medium-low heat until it just reaches a boil. Stir in slurry; cook, stirring constantly, 1-2 minutes or until thickened. Remove from heat; stir in mango-habañero puree.
5. Heat grill. Add trout flesh-side down and grill 2 minutes; turn. Top flesh side with 2-3 tablespoons mango sauce. Cook 2 minutes or until trout is no longer opaque.
6. Divide remaining mango sauce evenly among trout fillets; garnish with pepper relish. Serve immediately.