Serves 4 · Prep 20 min (plus 15 min marinating) · Cook 10 min
This is a light, bright dinner for hot days. The trout fillets get a quick pepper-and-lime rub and a few minutes on a hot grill pan. A fresh salsa of ripe mango, red onion and wiri wiri pepper cuts through the richness of the fish.
Ingredients
For the fish
- 1 lb / 450 g Trout Fillets (half a 2 lb pack), thawed
- 1 lime, juiced
- 2 tbsp vegetable oil
- 1 tbsp green seasoning
- 1 tsp coarse black pepper
- ½ tsp smoked paprika
- 1 tsp salt
For the mango salsa
- 1 large ripe mango, diced
- ½ small red onion, finely diced
- ½ red bell pepper, finely diced
- 1 wiri wiri pepper, seeded and minced
- 2 tbsp chopped shado beni (culantro) or cilantro
- 1 lime, juiced
- Pinch of salt
Method
- Thaw and dry. Thaw the fillets in the fridge (0–4 °C) overnight. Pat them very dry.
- Season. Mix the lime juice, oil, green seasoning, black pepper, paprika and salt. Rub the mixture over the fillets and rest them in the fridge for 15 minutes.
- Make the salsa. Toss all the salsa ingredients together and set aside. The flavours come together as it sits.
- Grill. Heat a grill pan or heavy skillet over high heat until it smokes lightly, then brush it with oil. Lay the fillets in skin-side down, if the skin is on, and cook for 3–4 minutes without moving them. Flip carefully and cook 2–3 minutes more, until the flesh flakes easily.
- Serve. Plate the fillets, spoon the salsa over the top and add a lime wedge. Serve with coconut rice or a green salad.
Cook's note: Unripe green mango makes a sharper, crunchier salsa. It's worth trying when the season is just starting.
