Steelhead trout with mango salsa

Posted: March 14, 2011 in Entrees, Gluten Free
Tags: , , , , , , , , , , ,

For this recipe, I was inspired by Showtime’s hit television show Dexter. After a cookout, Dexter’s wife Rita is talking with one her friends as they clean up. Rita is asked if she thought the fish was overcooked to which she replies, “Maybe a little, but the mango salsa saved the day.” Anything that can save a meal – even on television – is without a doubt worth trying. Here I’ve paired the fresh salsa with fresh off the boat trout. You may have never tried fruit and fish together, but my guess is after you try this, you will become a convert.

Buying a mango (like avocados) relies entirely on when you plan to use it. If you plan to use it that night or the next, buy a perfectly ripe fruit. If it will come later in the week, buy an under-ripe mango that will only get sweeter as the week progresses. Buying a good mango relies on 3 of your 5 senses. Smell the stem end of the mango. The aroma should be sweet and fruity. If the aroma is too strong, the fruit is overripe. Feel the flesh with your fingers. Does it yield slightly? A mushy mango is a bad mango, but a firm mango is not ready to eat. Last, take a look at the skin. A red or yellow coloring means the mango is ready to eat. Prominent green coloring means the fruit is not quite ready.


  • 1 lb Steelhead trout (substitute Salmon if you prefer)
  • 1 mango, peel and pit removed
  • 1 kiwi, peeled
  • 1/3c red bell pepper
  • 2 scallions
  • 3 tbsp red onion
  • 2 tbsp lime juice

1. Dice mango, red bell pepper, and kiwi in similar sized chunks. Then dice red onion fine. Cut off the white part of the scallion (save for future use) and cut green part into 1/8″ coins.

2. Combine salsa ingredients in a bowl with lime juice. Season with salt and pepper to taste. Chill for at least 2 hours in the refrigerator.

3. Preheat an oven to 375 degrees. Spray a baking sheet with cooking spray and place your trout fillets on it. Season fish with salt and pepper. Cook for 20 – 25 minutes until the fish has changed color (as pictured below) and flakes when pushed.

4. Serve immediately placing the mango salsa on top.


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