Sometimes in the winter I crave a light summery dish. This Caribbean Spiced Rainbow Trout w/Mango Avocado Salsa did the trick. Light and healthy with a kick of spice.
I love this dish because it’s really simple and easy to make. My friends from Antigua first introduced me to this dish. At their Summer cookouts they would always have fish on the grill. I guess that’s why this dish reminds me of summer. Of course, on top of that it’s really healthy. With all of the heathy food we’ve been making this fit in perfectly.
It’s cold outside so a nice bright summery dish made me feel good. And that’s what food should do right? Make you feel good.
Just a note, in the Caribbean fish is typically cooked with the head on. If this was just for the hubby and I, I would leave the head on. But since it’s for the family, the head has been removed. I suggest cooking the whole fish (skin, bones & head). Doing so will help to keep the fish moist and flavorful.
Caribbean Spiced Rainbow Trout w/Mango Avocado Salsa
Caribbean Spiced Rainbow Trout
- 3 pounds Rainbow Trout (about 2 fish)
- 1 tablespoon curry powder (Jamaican)
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 sprigs fresh thyme, finely chopped
- 1 teaspoon fresh ginger, grated
- 4 garlic cloves, minced
- 1/2 tablespoon sugar
- 2 tablespoon olive oil
- juice from 1 lemon
Mango Avocado Salsa
1 avocado, halved, pitted, peeled, and diced
1 ripe mango, peeled, pitted, and diced
1/2 red onion, diced
- 1 jalapeño pepper, seeded and diced (optional)
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon coarse salt
- 1/8 teaspoon of white pepper (optional)
Tools: aluminum foil, small bowl, food processor, baking sheet
Preheat oven to 450 degrees Fahrenheit.
Cut two heavy duty sheets of aluminum foil.
Clean trout by removing insides and scales. Trout is typically cooked with the head on, but you can remove it if y0u prefer.
In a small bowl, combine curry powder, garlic powder, cayenne, paprika, salt and pepper.
Rub curry mixture on both sides of fish.
In a food processor, add thyme, ginger, garlic, olive oil and sugar. Mix until well combined.
Then spread ginger, thyme, garlic mixture inside cavity of fish.
Place fish in foil and fold over. Fold edges together to make a packet. Place packets on a baking sheet.
Place baking sheet in oven and bake for 15 minutes or until flesh pulls apart easily with a fork.
Mango Avocado Salsa
In a bowl, combine diced avocado, mango, red onion and other ingredients. Mix until avocado and mango are well covered with lime juice and olive oil.
Serve trout with mango avocado salsa. Make sure you give that lemon a good squeeze over that fish. It’ll really enhance the flavor.
It’s so delicious with just a kick of spice from the cayenne pepper. If you’re looking for a delicious dessert that’ll compliment this dinner you should whip up my Coconut Sticky Rice. It’s a favorite of our littles.
If you try this Caribbean Spiced Rainbow Trout w/Mango Avocado Salsa let me know. Leave me a comment and tag it #elskitchencmfrt on Twitter or @els.kitchencomforts on Instagram. I’m excited to see chat with you.