Ingredients
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FOR THE MANGO SALSA:
1 large ripe mango, peeled and chopped
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1 cup heirloom cherry tomatoes, chopped
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1/4 cup red onion, finely chopped
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1 jalapeño, seeded and chopped
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2 cloves garlic, minced
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1/4 cup fresh lime juice
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1 to 2 teaspoons agave nectar
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Sea salt, to taste
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FOR THE TROUT:
2 1/3 pounds steelhead trout fillets*
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3 tablespoons Frontier Co-op Seafood Seasoning
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2 tablespoons olive oil
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Pinch Sea Salt
Directions
1. In a mixing bowl, combine mango, cherry tomatoes, onion, jalapeño, garlic, lime juice, agave nectar and salt. Stir until well combined, then set aside until ready to use.
2. To prepare the grill, brush grates with a wire brush and spray with cooking spray to prevent the fillets from sticking. Preheat to medium-high, or about 400 to 450 degrees.
3. While the grill preheats, drizzle olive oil over each fillet and sprinkled with seafood seasoning, covering the entire surface of the flesh. Sprinkle lightly with sea salt.
4. Place fillets skin-side down on the preheated grill and cover. Cook, leaving untouched for 5 to 6 minutes. Carefully flip and cook on the other side for 2 to 4 minutes, until grill marks appear and fillets are cooked through.
5. Serve hot with mango salsa.
To further develop flavor, allow fish to marinate in seasoning for 15 minutes to 2 hours before grilling. For a rare-cooked center, reduce cooking time to about 6 minutes total.
*For optimal grilling, choose skin-on steelhead trout fillets.
