Ruby Trout
Grilled Mango Tabbouleh, Roasted Corn, and Mango-Mustard Vinaigrette
Chef Kristin Berginson of Henley | Nashville
Yield: 4 servings
Adapted by StarChefs | May 2022
INGREDIENTS:
Grilled Mango Tabbouleh:
4 mangos, peeled
½ cup char-grilled corn, removed from cob
½ cup halved heirloom cherry tomatoes
1 cup cooked quinoa
1 cup cooked farro
1 cup cooked barley
2 bunches parsley, chopped
¼ cup lemon juice
¼ cup olive oil
Salt
Black pepper
Mango Mustard Vinaigrette:
Canola oil
½ cup grainy mustard
½ cup orange juice
½ cup apple cider vinegar
1 cup reserved mango flesh, scraped from pits
1 bunch parsley, chopped
Salt
Black pepper
To Assemble and Serve:
Salt
Black pepper
Canola oil
Four 8-ounce pieces steelhead trout, cleaned, pin bones removed
Cilantro or parsley
METHOD:
For the Grilled Mango Tabbouleh:
Remove pits from mangos then, using a spoon, scrape off any remaining flesh from pits and reserve for the Mango Mustard Vinaigrette. Grill mangos until lightly charred. Slice grilled mango into strips. In a large bowl, mix to combine grilled mangos, corn, tomatoes, grains, lemon, oil, and parsley. Season with salt and pepper. Refrigerate 8 hours (or overnight) before serving.
For the Mango Mustard Vinaigrette:
In a blender, add reserved mango flesh, mustard, orange juice, and vinegar. Blend until smooth. Add parsley and blend to incorporate. Transfer to a bowl and season with salt and pepper.
To Assemble and Serve:
Season trout with salt and pepper. In a pan over medium-high flame, heat canola oil. Add trout skin-side down and sear. Spoon Grilled Mango Tabbouleh onto a serving plates and top with seared trout. Drizzle Mango Mustard Vinaigrette around each plate. Garnish with cilantro or parsley. Enjoy!
