Green Chilli and Mango Trout

    50 min

    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!

    21 people made this

    Serves: 8 

    • 4 whole trout, cleaned
    • 3 fresh green chillies, chopped
    • 4 spring onions, chopped
    • 1 bunch coriander, chopped
    • 1/2 green or red pepper, diced
    • 1 small mango, peeled and diced
    • 4 tablespoons extra virgin olive oil
    • 2 tablespoons lime juice
    • garlic salt to taste
    • black pepper to taste

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat a barbecue for medium heat, and place the rack 7cm over the charcoal.
    2. In a medium bowl, mix together the green chillies, spring onions, coriander, pepper, mango, olive oil, lime juice, garlic salt and black pepper; set aside.
    3. Lightly coat four squares of foil with olive oil. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
    4. Cook the parcels on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

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    Reviews in English (19)


    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)