Tout with Mango HT MC
West Indian 40mins
4 Hot Fish Main Course Caribbean West
tbsp Plain Flour
and Black Pepper
Trout, cleaned and scaled
medium Mangoes, seeded and coarsely chopped
Garlic Cloves, crushed
tbsp freshly chopped Tarragon
Onion, finely chopped
Tomatoes, finely chopped
tbsp freshly grated Ginger
teasp Light Brown Sugar
spring onions, cut into long strips
Place the flour, salt and pepper on a plate, mix well and use to coat the fish,
shaking off any excess flour.
Melt the butter in large frying pan until sizzling, add the fish and cook for 6
minutes on each side until well browned all over. Remove from the pan with a
slotted spoon and set aside in warm place.
Meanwhile, place the mango, garlic, tarragon, onion, tomato, ginger, sugar
and stock in a food processor and process until smooth.
Add blended sauce to frying pan, bring to the boil stirring then reduce the heat
and simmer, uncovered, for 2 minutes.
Return the fish to the pan, spooning the sauce over fish, cover and simmer
gently for 15 minutes, turning the fish once. Serve immediately.
More Seafood & Fish Recipes |
Fish Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.