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!