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.

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