Ruby Trout with Grilled Mango
Ingredients
GRILLED MANGO TABBOULEH:
- 4 Mangos, peeled
- 1/2 cup Halved Heirloom Cherry Tomatoes
- 1 cup Cooked Farro
- 2 bunches Parsley, chopped
- Black Pepper
- 1/2 cup Char-grilled Corn, removed from cob
- 1 cup Cooked Quinoa
- 1 cup Cooked Barley
- Salt
MANGO MUSTARD VINAIGRETTE:
- Canola Oil
- 1/2 cup Orange Juice
- 1 cup Reserved Mango Flesh, scraped from pits
- Salt
- 1/2 cup Grainy Mustard
- 1/2 cup Apple Cider Vinegar
- 1 bunch Parsley, chopped
- Black Pepper
TO ASSEMBLE AND SERVE:
- 4 8-ounce pieces Steelhead Trout, cleaned, pin bones removed
- Salt
- Canola Oil
- Black Pepper
- Cilantro or Parsley
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Instructions
- For the Grilled Mango Tabbouleh:Remove pits from mangos then, using a spoon, scrape off any remaining flesh from pits and reserve for the Mango Mustard Vinaigrette. Grill mangos until lightly charred. Slice grilled mango into strips. In a large bowl, mix to combine grilled mangos, corn, tomatoes, grains, lemon, oil, and parsley. Season with salt and pepper. Refrigerate 8 hours (or overnight) before serving.
- For the Mango Mustard Vinaigrette:In a blender, add reserved mango flesh, mustard, orange juice, and vinegar. Blend until smooth. Add parsley and blend to incorporate. Transfer to a bowl and season with salt and pepper.
- To Assemble and Serve:Season trout with salt and pepper. In a pan over medium-high flame, heat canola oil.Add trout skin-side down and sear. Spoon Grilled Mango Tabbouleh onto a serving plate and top with seared trout. Drizzle Mango Mustard Vinaigrette around each plate. Garnish with cilantro or parsley. Enjoy!
Chef Kristin Beringson of Henley | Nashville
Adapted by StarChefs
Categories: Lunch & Dinner
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