Mango Olive Trout Recipe

Cooking Instructions

1. 1

   Prepare the Garlic Rice

   In a medium pot, bring 2 cups of water to a boil. Add the long-grain rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked. In the last 5 minutes of cooking, add 1 tablespoon of olive oil and 2 cloves of minced garlic. Fluff with a fork and set aside.

2. 2

   Make the Olive Tapenade

   In a food processor, blend the kalamata olives until finely chopped. Set aside.

3. 3

   Sauté the Vegetables

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion and sauté for about 2-3 minutes until translucent. Add the diced roma tomatoes and cook for another 3-4 minutes until soft. Stir in the capers and chopped spinach, and cook until the spinach wilts. Season with salt and black pepper to taste.

4. 4

   Cook the Trout

   In another skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the trout fillets with salt and pepper. Place them skin-side down in the skillet and cook for about 4-5 minutes on each side until the fish is cooked through and flakes easily with a fork.

5. 5

   Combine with Mango Sauce

   Once the trout is cooked, remove it from the skillet. In the same skillet, add the pureed mango and let it simmer for a couple of minutes. Place the trout back into the skillet, spooning the mango sauce over the top.

6. 6

   Serve

   To serve, place a scoop of garlic rice on each plate, top with the sautéed vegetable mixture, and place the mango olive trout on top. Enjoy!