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–+ servings

Ruby Trout with Grilled Mango

Course Dinner, Lunch
Seasonal and Family Seasonal
Ingredients Seafood
Language English
Servings 4

Ingredients

Grilled Mango Tabbouleh:

  • 4 Mangos, peeled
  • 1/2 cup Char-grilled Corn, removed from cob
  • 1/2 cup Halved Heirloom Cherry Tomatoes
  • 1 cup Cooked Quinoa
  • 1 cup Cooked Farro
  • 1 cup Cooked Barley
  • 2 bunches Parsley, chopped
  • Salt
  • Black Pepper

Mango Mustard Vinaigrette

  • Canola Oil
  • 1/2 cup Grainy Mustard
  • 1/2 cup Orange Juice
  • 1/2 cup Apple Cider Vinegar
  • 1 cup Reserved Mango Flesh, scraped from pits
  • 1 bunch Parley, chopped
  • Salt
  • Black Pepper

To Assemble and Serve:

  • Salt
  • Black Pepper
  • Canola Oil
  • 4 8-ounce pieces Steelhead Trout, cleaned, pin bones removed
  • Cilantro or Parsley

Recipe Notes

Chef Kristin Beringson of Henley | Nashville

Adapted by StarChefs