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Trout with Mango and Ginger
Preparation
Time: 20 minutes | Cooking Time: 45 minutes
Although
most Caribbean fish recipes use saltwater
fish, some freshwater fish dishes are also
popular. The vivid colour and wonderful
taste of the mango, plus the delicate flavour
of tarragon, make this a memorable dish.
2
tablespoons plain flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 small trout (about 1.5kg), cleaned and
scaled
2 medium mangoes (860g), seeded, chopped
coarsely
3 cloves garlic, crushed
1 tablespoon finely chopped fresh tarragon
1 medium brown onion (150g), chopped finely
2 medium tomatoes (380g), chopped finely
2 tablespoons grated fresh ginger root
1 teaspoon light brown sugar
1 cup fish stock
50g butter
2 spring onions, cut into long strips |
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Combine
flour, salt and pepper on a plate. Toss fish in
seasoned flour, shake off excess.
Blend
or process mango, garlic, tarragon, brown onion,
tomato, ginger, sugar and stock until smooth;
set aside.
Melt
butter in large heavy-based frying pan; cook fish
in batches, occasionally pressing fish into pan
with flat side of an egg-lifter, 6 minutes each
side or until well browned all over. Set aside
in warm place.
Add
blended sauce to same pan, stir into pan juices.
Bring to a boil; simmer, uncovered, 2 minutes,
then return fish to pan. Spoon sauce over fish,
cover; simmer gently 15 minutes, turning fish
once.
Serve
fish topped with sauce and spring onion.
SERVES
4
TIP:
If you prefer, use 2 teaspoons dried tarragon
in place of the fresh tarragon.
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