Glazed Trout with Mango Salsa & Kickin’ Mango Balsamic
Ingredients
-
For the Trout:
- 2 whole trout (cleaned, butterflied or filleted)
- 2 tbsp Oliverde Herbes de Provence Olive Oil (or your choice of neutral oil)
- Salt and pepper, to taste
- 1 lime, halved
For the Mango Salsa:
- 1 ripe mango, diced
- ¼ red onion, finely chopped
- 1 small jalapeño, seeded and minced
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Pinch of sea salt
For the Glaze:
- 1½ tbsp Oliverde Kickin’ Mango Balsamic
- 1 tsp honey (optional for extra sweetness)
Instructions
Glazed Trout with Mango Salsa & Kickin’ Mango Balsamic
- Prepare the Salsa: Combine mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Let chill in the fridge for 10–15 minutes to allow flavors to blend.
- Grill the Trout: Pat trout dry. Brush both sides with olive oil and season with salt and pepper.
- Heat grill to medium-high. Place fish skin-side down and grill for 4–5 minutes per side, or until cooked through and flaky. Squeeze lime over the top as it finishes.
- Make the Glaze: In a small saucepan or microwave-safe bowl, gently warm the Kickin’ Mango Balsamic and honey together. Drizzle lightly over the grilled trout before serving.
- To Serve: Top grilled trout with a generous scoop of mango salsa and an extra drizzle of the mango balsamic glaze. Serve with rice or grilled vegetables.
