Grilled Trout with Mango Salsa
Total Time: 00h 25m
Hands-on Time: 00h 15m
Makes: 2 servings
Enjoy this simple grilled trout recipe that seasons steelhead trout with Frontier Organic Original Seafood Seasoning, then brings it to life with a fresh mango salsa.
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Ingredients
- For the Mango Salsa:
- 1 large ripe mango, peeled and chopped
- 1 cup heirloom cherry tomatoes, chopped
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1 to 2 teaspoons agave nectar
- Frontier Co-op® Sea Salt, to taste
- For the Trout:
- 2 1/3 pounds steelhead trout fillets*
- 3 tablespoons Frontier Co-op® Seafood Seasoning
- 2 tablespoons olive oil
- 1 pinch Frontier Co-op® Sea Salt
Directions
- 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.
- 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.
- While the grill preheats, drizzle olive oil over each fillet and sprinkle with seafood seasoning, covering the entire surface of the flesh. Sprinkle lightly with sea salt.
- 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.
- Serve hot with mango salsa.
- *For optimal grilling, choose skin-on steelhead trout fillets.
- 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.
