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Gingered Tout with Mango    HT  MC  West Indian  40mins

 

Serves 4    Hot  Fish  Main Course  Caribbean West Indies

 

Ingredients

2 tbsp Plain Flour 

Salt and Black Pepper 

4 Trout, cleaned and scaled 

2 medium Mangoes, seeded and coarsely chopped 

3 Garlic Cloves, crushed 

1 tbsp freshly chopped Tarragon 

1 Onion, finely chopped 

2 Tomatoes, finely chopped 

2 tbsp freshly grated Ginger

1 teasp Light Brown Sugar 

240ml/8fl.oz. Fish Stock 

50g/2oz Butter 

2 spring onions, cut into long strips 

 

Instructions

 

1. Place the flour, salt and pepper on a plate, mix well and use to coat the fish, shaking off any excess flour. 

 

2. 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. 

 

3. Meanwhile, place the mango, garlic, tarragon,  onion, tomato, ginger, sugar and stock in a food processor and process until smooth. 

 

4.  Add blended sauce to frying pan, bring to the boil stirring then reduce the heat and simmer, uncovered, for 2 minutes. 

 

5. 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  |  General Fish Prep & Cooking Times   |   Types of Fish

 

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. Click here to go to the chart.

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