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Tahoe-style cutthroat grilled trout recipe with kimchi slaw and mango salsa recipe

Every Single Ingredient in This Delicious Grilled Fish With Mango-Kimchi
Slaw Fights Inflammation

For the grilled Tahoe cutthroat trout:
1 whole cutthroat trout, gutted, scaled, and de-boned
1 ounce olive oil
Kosher salt, to taste
Fresh ground black pepper, to taste

For the kimchi slaw:
1 small head Napa cabbage, thinly sliced
1 cup red cabbage, thinly sliced
4 green onions, chopped
1 carrot, shredded
1 red bell pepper, seeded and julienne

6 Tbsp seasoned rice vinegar
2 Tbsp gochujang (Korean chili paste)
2 Tbsp neutral oil
2 cloves garlic, minced
1 Tbsp grated fresh ginger
1 Tbsp soy sauce
2 Tbsp toasted sesame seeds

For the mango salsa:
3 ripe mangos, diced
1 medium bell pepper, seeded and diced
1/2 cup red onion, diced
1/4 cup cilantro leaves, roughly chopped
1 jalapeño, seeded and deveined, minced
1/4 cup lime juice
Kosher salt, to taste
Fresh ground black pepper, to taste

1. Make the slaw: Add sliced Napa cabbage, red cabbage, green onion, carrot, and red bell pepper to a large bowl and set aside.
Add rice vinegar, gochujang, oil, garlic, ginger, and soy sauce to a jar fitted with a tight lid and shake well (or whisk) until well-incorporated. Pour dressing over cabbage mixture, and toss to coat with the sesame seeds. Refrigerate for at least 30 minutes or up to overnight.

  1. Make the salsa: Combine mango, bell pepper, onion, cilantro, and jalapeño in a large bowl, and drizzle with the lime juice. Using a large spoon, stir ingredients together, and season with salt and pepper and give it another toss. For the best flavor, let salsa rest for 20 minutes
  2. Grill the trout: Oil and season the fish inside and out. Place on hot grill for 3 minutes, then quarter turn to get diamond marks and flip after 2 minutes. Quarter turn again after 2 minutes, then quarter turn again.
  3. To serve: Scoop a serving of slaw onto the center of the plate, place grilled fish on top, and finish by adding mango salsa on top of fish. Garnish with sesame seeds, green onions, and charred half lime, if using.