California jalapeno trout

11 July 2011 - 01:20

By Avocado Magazine

California dreaming with fruit and a twist

A colourful and tasty dish which will impress even the fussiest of dinner guests

Ingredients:

2 small onions, chopped
1 red pepper, diced
1 ripe mango, peeled and diced
2 fresh jalapeno peppers, chopped
1 bunch coriander, chopped (about 70g)
60ml extra virgin olive oil
30ml lime juice
Maldon sea salt and black pepper to taste
2 whole trout, cleaned

METHOD:

Preheat the oven grill to medium heat.

In a medium bowl, mix together the onions, red pepper, mango, jalapeno peppers, coriander, olive oil, lime juice, Maldon sea salt and black pepper. Set aside.

Lightly coat two squares of foil with olive oil or cooking spray.

Place fish diagonally on the foil, and then stuff each fish with half of the mango stuffing. If not all of the stuffing fits inside the fish, place the remainder on top of it.

Fold the corners of the foil over the head and tail, and then fold the remaining corners over the body of the fish.

Grill the packets in the oven on both sides (10 minutes on each side) until the fish has cooked and flakes easily.

SERVES: Two to four

TIME: 35 minutes