The minimalist in you is saying to bake this for dinner. Not in such a loud voice, more like a whisper. It is your intuition telling you that it is good to try something new every once in a while. That “while” is now. Perhaps it even sounds strange, the very thought of combining tomato and mango together. Trust us, it has been done before, in a salsa kind of way. And yes, it is often served with fish. Mangos and cucumbers also feature side by side in a salad, at times with fresh basil or peach added to the mix. See, mangos are not just for smoothies.
Set your inhibitions aside and dabble in different flavor combinations, it will be fun! As for the trout, you do not need to be so adventurous as to catch it fresh from the stream, or to fillet it yourself. Go ahead and let the fishmonger do their part in providing you with the best. However, if you are handy with a fillet knife, the job can be done in less than a minute, and the rest can be frozen for a day when you have time to make homemade fish stock, which can then be used in a plethora of more recipes.
Steelhead trout is a wonderful alternative to salmon, with plenty of lean protein and plenty of omega-3 fatty acids. If you still aren’t so sure about the mango, how about some lemon-garlic-butter sauce to go along with the fish?
Trout With Mangos And Tomatoes Recipe
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 trout fillets, skin removed
- 2 mangos, sliced
- 2 tomatoes, sliced
- 1 onion, sliced
- Fresh cilantro
- 2 tbsp. olive oil
- Sea salt and freshly ground pepper
- Preheat oven to 400 F.
- Place the mangos, tomatoes, and onion in the bottom of a baking dish.
- Place the trout on top, drizzle olive oil and season to taste.
- Bake in the oven for 18 to 20 minutes, or until desired doneness.
- Sprinkle fresh cilantro on top and serve.