Steelhead Trout with Mango Chutney

Ingredients

• Steelhead trout fillets (4 (6-ounce) fillets)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Mango (1 large, diced)
• Red onion (1/2 cup, finely chopped)
• Fresh cilantro (1/4 cup, chopped)
• Lime juice (2 tablespoons)
• Honey (1 tablespoon)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Red pepper flakes (1/4 teaspoon (adjust to taste))

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the steelhead trout fillets generously with salt and black pepper on both sides.
3. In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
4. Add the trout fillets to the skillet, skin side down, and sear for 3-4 minutes until the skin is crispy and golden brown.
5. Carefully transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
6. While the trout is baking, prepare the mango chutney. In a bowl, combine the diced mango, finely chopped red onion, chopped cilantro, lime juice, honey, ground cumin, ground coriander, and red pepper flakes. Mix well until combined and set aside.
7. Once the trout is cooked, remove it from the oven and let it rest for a minute.
8. Serve the steelhead trout fillets topped with a generous spoonful of fresh mango chutney. Enjoy!