Gingered Trout and Mango

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

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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.