Trout with Mango Sauce and Grilled Sweet Potatoes

Ingredients

• Trout1.5 palm (150 g)
• Sweet Potato1 medium (180 g)
• Mango1/4 cup (43 g)
• Red Onion1/4 count (38 g)
• Avocado1/4 count (60 g)
• Parsley1/2 tablespoon (2 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash the sweet potato very well and cut into thin slices. Separately, clean the trout and remove the bones.

2. 2

   Step 2

   Place the sweet potato in boiling water and boil for 8-10 minutes. Remove, drain and set aside.

3. 3

   Step 3

   Meanwhile, heat the griddle pan over medium-high heat with oil.

4. 4

   Step 4

   Once heated, place the trout skin-side down and cook for 3 - 4 minutes. Then flip over and cook for 5 - 8 minutes, depending on the thickness.

5. 5

   Step 5

   Remove the fish, pour the oil, spread and add the sweet potato slices. Cook for 3-4 minutes per side over medium heat until browned.

6. 6

   Step 6

   For the sauce: Peel and dice the mango. Separately, peel the avocado and dice.

7. 7

   Step 7

   Chop the onion and wash in salted water.

8. 8

   Step 8

   In a bowl place the mango, avocado, onion, chopped parsley and lemon juice. Season to taste with salt and pepper and mix.

9. 9

   Step 9

   Serve the trout with mango sauce and grilled sweet potato on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Trout with Mango Sauce and Grilled Sweet Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.