Blackened Trout with Mango Salsa

1 blackened trout with mango salsa

First let me apologize for the lack of photos on this post.  Got too excited cooking!  This is without a doubt, my wife’s favorite fish dish.  This can be done with just about any white fleshed fish, such as speckled trout, redfish, flounder, catfish, or tilapia.  I love to go down to the Texas coast and fish.  And without fail, this dish is one of the first one’s made with the catch.  The savory fish paired with the sweet and spicy salsa is absolutely delicious.

 

Blackening Seasoning

3 tsp. chile powder (ancho, chipotle, paprika)

1/2 tsp. cayenne

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. pepper

 

Salsa

4 ataulfo mangoes or 2 “regular” Tommy Atkins mangoes

4 seeded jalapenos

½ red onion

1 bunch cilantro

Juice of 1 lime

2 tsp honey

Salt and pepper

 

You will want to make the salsa a couple hours beforehand, and refrigerate.  First, peel and chop the mangoes, then add the diced jalapenos and red onion.  Add in the lime juice and honey, and stir.  Add salt and pepper to taste.  Cover and refrigerate.

For the blackening seasoning, use whatever type of chile powder you want.  I like a combination of different chile powders.  Mix up the blackening seasoning, and sprinkle liberally over the fish, along with salt.  Now, add a couple tablespoons of vegetable oil to your cast iron skillet.  Then, add the fillets to the hot skillet.  Don’t move the fish around once it is in the pan, you want it to get a good crust.  Flip the fish after a few minutes and finish cooking on the other side.  Then squeeze some fresh lemon or lime juice over the fish.  Now, take the mango salsa out of the refrigerator, and add the chopped cilantro.  Top the fish with the salsa, and serve along rice.

 

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