Gingered Trout And Mango Recipes

WHOLE CRISPY BROOK TROUT WITH MANGO-PINEAPPLE SAUCE SPICY CHINESE LONG BEANS

Steps:

• Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions.
• In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning.
• Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS

Steps:

• Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
• Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
• Divide greens among 4 plates. Place trout fillets and salsa alongside.

GINGERED TROUT AND MANGO

Steps:

• Place the flour, salt and pepper on a plate, mix well and use to coat the fish, shaking off any excess flour. Melt the butter in large frying pan until sizzling, add the fish and cook for 6 minutes on each side until well browned all over. Remove from the pan with a slotted spoon and set aside in warm place.
• Meanwhile, place the mango, garlic, tarragon, onion, tomato, ginger, sugar and stock in a food processor and process until smooth.
• Add blended sauce to frying pan, bring to the boil stirring then reduce the heat and simmer, uncovered, for 2 minutes.
• Return the fish to the pan, spooning the sauce over fish, cover and simmer gently for 15 minutes, turning the fish once. Serve immediately.