Jalapeno Whole Trout

    50 minutes

    Whole trout are stuffed with a jalapeno, capsicum, mango and coriander filling then wrapped in foil and cooked on the BBQ.

    19 people made this

    Serves: 8 

    • 3 medium fresh jalapenos, diced
    • 4 medium spring onions, diced
    • 1 bunch coriander, diced
    • 1/2 cup capsicum, diced
    • 1/2 cup peeled, diced ripe mango
    • 1/4 cup (60ml) extra virgin olive oil
    • 2 tablespoons lime juice
    • 1/4 teaspoon garlic salt to taste
    • 1/4 teaspoon black pepper to taste
    • 4 whole trout, cleaned

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat a barbecue for medium heat and place the rack 8cm from the coals.
    2. In a medium bowl mix together the jalapenos, spring onions, coriander, capsicum, mango, olive oil, lime juice, garlic salt and black pepper; set aside.
    3. Lightly coat four squares of foil with olive oil or cooking spray. Place fish diagonally on the foil and stuff each with 1/4 of the mango stuffing. If it doesn't all fit inside the fish then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish then fold the remaining corners over the body of the fish.
    4. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (19)


    I didn't realize that this dish called for whole trout or a grill, so I spread the pepper/mango mixture over filets, wrapped them in aluminum foil and broiled them. It turned out well, though the cilantro got really mushy and tasted like canned spinach. Perhaps next time I'll wait until the fish is halfway cooked before putting the pepper/mango mixture on it.  -  15 Nov 2007  (Review from Allrecipes USA and Canada)


    I have served fresh mango salsa with other fish before - char, salmon - but this is the first time stuffing and baking. Turned out well. Saved some of the fresh salsa to serve on the side just in case. Good stuff. About 3 1/2 stars.  -  15 Oct 2010  (Review from Allrecipes USA and Canada)


    Made this with Brook trout I caught in Canada. It was fantastic. My wife said it was the best fish she has ever had. The Jalapeno added just enough heat and the mango did not make it taste too sweet. I served it with garlic cream sauced Fettuccini with fresh spinach. Great combination.  -  10 Jun 2008  (Review from Allrecipes USA and Canada)