1 tsp olive oil
1 small shallot, finely diced
1 ripe mango, diced
Zest and juice of 1 lime
Salt & pepper, to taste
1 tsp cilantro, chopped
1 Tbsp honey
1 Tbsp lemon zest
6 trout fillets, skin on one side
Heat olive oil in a saucepan and cook shallot until tender, approximately 3 minutes.
Add mango and simmer for 5 minutes. Mix in lime juice and zest, add salt and
pepper. Remove from heat and fold in cilantro to form chutney and set aside.
Mix together honey and lemon zest. Grill fillets skin side up for 2 minutes, and flip.
Spread honey mixture onto skinless side of trout. Grill for 2 more minutes.
Garnish with the chutney and serve.
Recipe compliments of Ste. Anne’s Cookbook.
Cathi’s Tips & Tricks
My suggestion would be to not cook the chutney and just
mix everything as a fresh salsa, with a pinch of chili powder added. Side
recommendations are either jasmine rice, or pan-fried sliced potatoes. Rainbow and
Steelhead trout were both available. This is Rainbow.