Rainbow Trout with Mango Chutney

Functional Aging

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Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
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  1. Rainbow Trout with Mango Chutney

    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


    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.​
  2. Rainbow Roasted Veggies

    veggiesEating plenty of fresh veggies is an excellent, healthy choice. The fiber, vitamins, minerals and antioxidants contained within will do wonders for your energy levels and overall health.Here’s a simple recipe for roasting vegetables that’s a wonderful side dish for dinner. Use whatever vegetables you have on hand, or seek out the full spectrum of colors for a natural vitamin boost.

    Courtesy of RealHealthyRecipes.com

    Servings: 6

    Here’s what you need

    • 2 red bell peppers, seeded and cut into ½ inch strips
    • 2 orange beets, peeled and cubed
    • 16 Pattypan squashes
    • 6 mini green zucchini
    • 1 purple onion, cut into wedges
    • 2 tablespoons olive oil
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper

    Instructions to Make These Veggies

    1. Preheat the oven to 400 degrees F and lightly grease a rimmed baking sheet with olive oil.
    2. Arrange the veggies on the prepared pan in the order of the rainbow: Red, Orange, Yellow, Green, Blue/Purple. Drizzle the olive oil over the veggies and sprinkle with the salt and pepper.
    3. Roast in the preheated oven for 20 minutes until browned and tender.

    Nutritional Analysis

    One serving equals: 130 calories, 5g fat, 20g carbohydrate, 13g sugar, 189mg sodium, 6g fiber, and 5g protein.

Your Personal Best Location
Your Personal Best Training Studio
Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com