Mango Salsa with Pomegranate-Glazed Trout
Fish makes the perfect summer meal. It’s light, delicate, and pairs well with nearly any kind of fruit: tropical salsas made of mango, pineapple, and papaya; citrus wedges like lemon or lime; even cherry- and cranberry-based chutneys. (You’d be amazed at how well salmon pairs with Bing cherries and pinenuts!)
For this round of rainbow trout, I brushed on a little bit of pomegranate molasses before baking it at 350 degrees for 15 minutes. (An optional step, but one that lends the fish an exotic sweet-sour flair.) While it was baking, I prepared the salsa: a mix of finely-chopped mango, pineapple, fresh chives, fresh cilantro, and cherry tomatoes. A squirt of lemon juice and a sprinkling of sea salt finished it off.
Fruit salsas can be made of any combination of fresh fruit and herbs, so don’t feel like you have to adhere to any recipes. I bet kiwi and apple would make a great salsa! Or pears and kumquats. Or blueberries and pineapple. The only requirement is that you have fresh ingredients to start. If you have an herb garden, try different combinations and ratios of your favorite herbs to see which ones enhance which fruits. You could even cook your fish on the grill while you’re hunting for herbs.
Enjoy!
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Tags: fish, fruit salsa, trout
