Blackened Rainbow Trout* Recipe
blackened + garlic butter + mango pico de gallo + jasmine rice + seasonal vegetable
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Ingredients
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Blackened Rainbow Trout
Garlic Butter
Mango Pico de Gallo
Jasmine Rice
Seasonal Vegetable
Method
Blackened Rainbow Trout
- 1
Prepare the Spice Mixture
In a small bowl, mix paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
- 2
Season the Trout
Pat the rainbow trout fillets dry with paper towels. Rub both sides of the fillets generously with the spice mixture.
- 3
Garlic Butter
- 4
Prepare the Garlic Butter
In a small saucepan, melt the unsalted butter over medium heat. Add minced garlic cloves and sauté for about 1-2 minutes until fragrant. Remove from heat and stir in chopped parsley and lemon juice.
Mango Pico de Gallo
- 5
Make the Mango Pico de Gallo
In a medium bowl, combine diced mango, diced tomato, finely chopped red onion, chopped cilantro, and lime juice. Season with salt to taste. Stir well and let sit for 10 minutes for flavors to meld.
Jasmine Rice
- 6
Cook the Jasmine Rice
In a medium pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and water is absorbed. Fluff with a fork before serving.