A spicy and fruity fish recipe that is great for whole trout, but can be used on just about any fish. The trout are stuffed with a combination of green chillies, spring onion, coriander and mango, with a touch of lime, then barbecued in parcels. Super easy to do, and almost no washing up!
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I didn't realize that this dish called for whole trout or a grill, so I spread the pepper/mango mixture over filets, wrapped them in aluminum foil and broiled them. It turned out well, though the cilantro got really mushy and tasted like canned spinach. Perhaps next time I'll wait until the fish is halfway cooked before putting the pepper/mango mixture on it. - 15 Nov 2007 (Review from Allrecipes US | Canada)
I have served fresh mango salsa with other fish before - char, salmon - but this is the first time stuffing and baking. Turned out well. Saved some of the fresh salsa to serve on the side just in case. Good stuff. About 3 1/2 stars. - 15 Oct 2010 (Review from Allrecipes US | Canada)
Made this with Brook trout I caught in Canada. It was fantastic. My wife said it was the best fish she has ever had. The Jalapeno added just enough heat and the mango did not make it taste too sweet. I served it with garlic cream sauced Fettuccini with fresh spinach. Great combination. - 10 Jun 2008 (Review from Allrecipes US | Canada)