Gingered Trout and Mango

Thymestudio's Note:

Recipe from the West Indies, lovely different way to eat fish.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 tablespoons plain flour
• salt and black pepper
• 4 trout fillets
• 2 medium mangoes, seeded and coarsely chopped
• 3 garlic cloves, crushed
• 1 tablespoon freshly chopped tarragon
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons freshly grated gingerroot
• 1 teaspoon light brown sugar
• 8 ounces fish stock
• 2 ounces butter
• 2 spring onions, cut into long strips

Directions:

1. Place the flour, salt and pepper on a plate, mix well and use to coat the fish, shaking off any excess flour. Melt the butter in large frying pan until sizzling, add the fish and cook for 6 minutes on each side until well browned all over. Remove from the pan with a slotted spoon and set aside in warm place.
2. Meanwhile, place the mango, garlic, tarragon, onion, tomato, ginger, sugar and stock in a food processor and process until smooth.
3. Add blended sauce to frying pan, bring to the boil stirring then reduce the heat and simmer, uncovered, for 2 minutes.
4. Return the fish to the pan, spooning the sauce over fish, cover and simmer gently for 15 minutes, turning the fish once. Serve immediately.