Teresa's Recipes
Steelhead Trout with Mango Chutney
Savor the delightful flavors of Steelhead Trout, perfectly seared and complemented by a vibrant mango chutney. This dish marries the rich, buttery texture of the trout with the sweet and tangy notes of ripe mango, making it an irresistible centerpiece for any meal. With origins tied to both indigenous cultures and Caribbean influences, this recipe reflects a fusion of culinary traditions that celebrate fresh ingredients and bold flavors.
Ingredients
- 4 (6-ounce) fillets Steelhead trout fillets
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 1 large, diced Mango
- 1/2 cup, finely chopped Red onion
- 1/4 cup, chopped Fresh cilantro
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/4 teaspoon (adjust to taste) Red pepper flakes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 380
- Fat: 20g
- Carbs: 30g
- Protein: 28g
- Sodium: 250mg
- Sugar: 10g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the steelhead trout fillets generously with salt and black pepper on both sides.
- In an oven-safe skillet, heat the olive oil over medium-high heat until shimmering.
- Add the trout fillets to the skillet, skin side down, and sear for 3-4 minutes until the skin is crispy and golden brown.
- 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.
- 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.
- Once the trout is cooked, remove it from the oven and let it rest for a minute.
- Serve the steelhead trout fillets topped with a generous spoonful of fresh mango chutney. Enjoy!
Tips
- For an extra kick, marinate the trout in lime juice, cumin, and coriander for 30 minutes before cooking.
- Feel free to substitute the mango with other fruits like pineapple or peach for a different flavor profile.
- Pair this dish with a side of coconut rice or a fresh green salad for a complete meal.