Chilli and Mango Trout recipe

This trout is flavoured with red pepper, green chilli, fresh mango, lime juice and coriander. It looks incredibly impressive on the plate but it actually takes relatively little effort. Serve it with some sticky jasmine rice or some lightly spiced cous-cous and a big green salad to cool everything down. A glass of fresh limeade would go down a treat with this dish.


  • 4 whole trout, boned, head and tail removed if you prefer
  • 2 green chillies
  • 4 spring onions
  • 1 red pepper
  • 1 mango
  • 4 tbsp. olive oil
  • 4 tbsp. lime juice
  • Handful fresh coriander
  • 2 tsp. garlic salt
  • 1 tsp. black pepper


  1. Finely chop and deseed the chillies and the pepper. Finely chop the spring onions and peel, stone and dice the mango. Finely chop the coriander.

  2. Cut out four squares of kitchen foil.

  3. Mix together the chillies, spring onions, pepper, mango, olive oil, lime juice and coriander.

  4. Lay the trout diagonally on the foil square and stuff with ¼ of the mango mixture.

  5. Sprinkle with the garlic salt and pepper.

  6. Fold the foil square into a parcel and repeat with all of the fish.

  7. Place onto a baking tray and cook on a BBQ for 10 minutes on each side.

Carefully unwrap the trout before serving and let it stand for five minutes or so. This recipe serves four people.

Recipe Details:

  • Author: Laura Young.
  • Published:

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