Here’s my favorite way to prepare and enjoy fresh trout from the lake! The mango chutney is phenomenal all by itself, with notes of ginger, curry, and lime taking center stage. The simple marinade on the trout saturates pleasing flavor into each bite. I knew this one was a winner when my kids ate every bit and then asked for seconds!

Don’t limit yourself to just using trout with this recipe. If Mahi Mahi is more readily available to you then go with that.

What you need
Serves 4

For the Rainbow Trout:

• 1 lemon juice
• ¼ cup olive oil
• ½ teaspoon of sea salt
• ½ teaspoon black pepper dash of Red Pepper Flakes
• 1 teaspoon Garlic, minced
• 4 Rainbow Trout Fillets

For the Chutney:

• 1 tablespoon coconut oil
• 1 teaspoon Garlic, minced
• 1 tablespoon Ginger Root, minced
• 1 small red onion, chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 3 ripe Mangoes, chopped (don’t worry if your mangoes aren’t very ripe — once cooked it tastes much sweeter)
• 2 lime juices
• 1 tablespoon Curry Powder
• 1 teaspoon ground cinnamon
• dash of nutmeg
• dash of Red Pepper Flakes

For the Sautéed Cabbage:

• 1 small head Green Cabbage
• 1 tablespoon coconut oil
• dash of sea salt
• dash of black pepper

Instructions

For the Trout:

1. Place all ingredients, except the fish, in a high-speed blender. Blend until fully combined.
2. Combine the marinade with fillets in a large ziplock bag. Place in the fridge for 60 minutes.
3. Preheat oven to 450 degrees F, if fish is frozen; or 375 degrees F, if fish is thawed.
4. Grease a pan and place fish fillets on it. For frozen fish, bake for 12-20 minutes, until fish is opaque and flakes easily. For thawed fish, cook for 6 minutes, then flip and cook for an additional 6 minutes.

For the Chutney:

1. In a large skillet, heat coconut oil over medium heat. Add garlic and ginger root and sauté for a minute.
2. Add the onion and bell peppers and sauté for a few minutes.​