Ruby Trout with Grilled Mango

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Chef Kristin Beringson of Henley | Nashville

Adapted by StarChefs

Ruby Trout with Grilled Mango

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Ingredients

Grilled Mango Tabbouleh:

  • 4 Mangos, peeled
  • 1/2 cup Char-grilled Corn, removed from cob
  • 1/2 cup Halved Heirloom Cherry Tomatoes
  • 1 cup Cooked Quinoa
  • 1 cup Cooked Farro
  • 1 cup Cooked Barley
  • 2 bunches Parsley, chopped
  • Salt
  • Black Pepper

Mango Mustard Vinaigrette

  • Canola Oil
  • 1/2 cup Grainy Mustard
  • 1/2 cup Orange Juice
  • 1/2 cup Apple Cider Vinegar
  • 1 cup Reserved Mango Flesh, scraped from pits
  • 1 bunch Parley, chopped
  • Salt
  • Black Pepper

To Assemble and Serve:

  • Salt
  • Black Pepper
  • Canola Oil
  • 4 8-ounce pieces Steelhead Trout, cleaned, pin bones removed
  • Cilantro or Parsley

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Chef Kristin Beringson of Henley | Nashville

Adapted by StarChefs

Instructions

  1. For the Grilled Mango Tabbouleh:

    Remove pits from mangos then, using a spoon, scrape off any remaining flesh from pits and reserve for the Mango Mustard Vinaigrette. Grill mangos until lightly charred. Slice grilled mango into strips. In a large bowl, mix to combine grilled mangos, corn, tomatoes, grains, lemon, oil, and parsley. Season with salt and pepper. Refrigerate 8 hours (or overnight) before serving.

     

    For the Mango Mustard Vinaigrette:

    In a blender, add reserved mango flesh, mustard, orange juice, and vinegar. Blend until smooth. Add parsley and blend to incorporate. Transfer to a bowl and season with salt and pepper.

     

    To Assemble and Serve:

    Season trout with salt and pepper. In a pan over medium-high flame, heat canola oil.Add trout skin-side down and sear. Spoon Grilled Mango Tabbouleh onto a serving plate and top with seared trout. Drizzle Mango Mustard Vinaigrette around each plate. Garnish with cilantro or parsley. Enjoy!

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