Mango Habanero Trout with Pepper Relish

Servings: 12
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Recipe Categories: Main Dish, Foodservice


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
3-3/4 cups mango nectar, divided
1 cup mango, coarsely chopped
1-2 each habañero pepper, chopped
1/4 teaspoon ground allspice
3 tablespoons potato starch
12 (6 oz. each) Natural Style Clear•Cuts® Boneless Rainbow Trout Fillets


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.

Combine 3/4 cup mango nectar, chopped mango, habañero pepper and allspice in bowl of food processor. Process briefly until mango is finely chopped; reserve.

In a small bowl, stir together 1/2 cup mango nectar with potato starch to form a slurry; reserve.

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.

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.

Divide mango sauce evenly among trout fillets; garnish with pepper relish. Serve immediately.

©2010 Clear Springs Foods