Wednesday, September 03, 2014

Blackened Trout with Mango Salsa

I have wanted to make this recipe since It came up on my blogger reader ages ago from Her version uses salmon but i decided to use fresh Atlantic trout that I got at Costco. I love going to Costco by the way! I went on Saturday with P and totally stocked up on all things healthy and delicious.

Anyway D came for dinner on Sunday so I made it. I used less cayenne than the original recipe and it was a bit spicy but still tasty. I don't think I would have enjoyed it otherwise. We both started eating it right away and I didn't get a chance to take any photos! Well I did take a photo of a half eaten plate..not the best! So this photo is from leftovers that I had again the next day served with Farro (stir fried with mushrooms and leeks). Have you tried it? It's supposed to be healthy and tastes really good. nice change to rice.

For the mango salsa: 

2 asian mangos, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
2 tbsp fresh lime juice  

For the trout:

1 tablespoon paprika 
1/2 tablespoon cayenne 
1/2 tablespoon chili powder
1/2 teaspoon dried thyme (or fresh if you have)
1 teaspoon kosher salt 
3-4 large pieces of trout 
olive oil to brush pan


Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. 

In a small bowl, add the paprika, cayenne, chili, thyme, and salt and mix to blend. Put the mixture on a plate and coat the fillets.

Heat a large  pan  over medium heat, and brush with oil. When very hot add the fish, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the fish, then cook an additional 5 to 6 minutes.


We both really enjoyed it. one critique I received was that the mango was chopped too coarsely.. That is my bad for lack of finesse. So cut the mango a bit smaller depending on your target eaters.

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