Grilled Trout with Cilantro Lime Rice & Mango Salsa
Experience the vibrant flavours of summer with this Grilled Trout with Cilantro Lime Rice and Mango Salsa. The Sealand Rainbow Trout fillets are grilled to perfection, offering a smoky and crisp texture that pairs beautifully with the zesty, herby notes of cilantro lime rice.
The bright, tropical mango salsa adds a burst of sweetness and a hint of heat, making every bite a delightful contrast of flavours and textures. This dish draws inspiration from tropical and Latin American cuisines, where fresh fish and vibrant salsas are a staple. It's a perfect blend of light, refreshing ingredients that are as colourful as they are delicious.
Grilled Trout with Cilantro Lime Rice & Mango Salsa
Remove the Sealand Rainbow trout fillets from the packaging and let the fish defrost at room temperature for 2 hours (or in the fridge overnight).
In the meantime prepare the rice. Use a 4 quart pot and place it over medium high heat until warmed.
Add in the oil and sauté the scallions and garlic for just under 2 minutes until fragrant..
Add the rice to the oil and sauté for anther minute, then add in the water and seasoning.
Let the water come to a boil and as soon as it does, turn the heat to the lowest setting, cover the pot and allow the rice to cook. The rice should be done in 20 minutes.
When it’s ready, uncover the post and add in the cilantro, lime zest and juice, scallions and jalapeño if using. Mix them well into the rice, taste for seasoning and set it aside.
To make the mango salsa: mix all the ingredients into a bowl and set aside.
To grill the fish without sticking, follow the tips below.
Start by cleaning the grill crates. Take a piece of aluminum foil and scrunch it into a ball, then use tongs to rub any food sticking on the grill.
To oil the grill crates, use a kitchen towel dabbed in oil, and using the same tongs, rub the oiled paper towel over the grill.
Season the fish very well with oil on both sides along with the seasoning.
Make sure you use dry spices only—do not use wet marinades for grilling fish.
Once the fillets are oiled and seasoned, you can grill them directly or use a grill basket.
If using a grill basket, make sure to spray it with oil inside and out before placing it on the grill.
Preheat the grill to high.
Place the fish skin side down on the hot grill.
Avoid flipping the fish at all costs.
It’s best to use a long fish spatula for flipping the fish, one with hard, thin silicone edges.
Let the skin crisp up first, and it will slowly retract from the grill. At that point it will be easier to flip.
Flip the fillets and continue to grill until the other side is charred and also removes easily from the grill.
When flipping the fish, avoid scratching or removing the entire fish one go from the grill. Rather go with the spatula on an angle under the grill crate gently to get a good grip of the fish first, then flip.
The fish fillets need about 7-8 minutes grilling per side.
If using a grill basket, oil it will and place the fish fillets in the basket. Close it and place the basket on the grill for 8 minutes, then flip it on the other side using the handle.
Once cooked, serve the grilled rainbow trout with some cilantro lime rice and a tablespoon of mango salsa.
