Hot N Crunchy Trout With Mango Jalapeno Sauce Recipes

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WHOLE CRISPY BROOK TROUT WITH MANGO-PINEAPPLE SAUCE SPICY CHINESE LONG BEANS



Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans image

Provided by Ming Tsai

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

4 brook trout
2 cups rice flour
1 tablespoon ground cumin
1 tablespoon chile powder
1 tablespoon ground coriander
1 tablespoon ground fennel
Salt to taste
1 thinly sliced yellow onion
1 tablespoon minced lemon grass
3 sliced shallots
1/8 cup fish sauce
1 diced small pineapple
2 peeled and diced mangoes
Juice of 1 lime
Salt and black pepper to taste
Canola oil to cook
3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper to taste

Steps:

  • Mix the flour with the spices. Dredge the trout and deep fry at 375 degrees until golden brown. Season with salt. Repeat process with the onions. On an oval plate, place a small mound of the long beans and top with trout. Encircle with sauce. Garnish with crispy onions.
  • In a saute pan coated with oil, cook lemon grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime juice. Check for seasoning.
  • Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning.

HOT 'N CRUNCHY TROUT WITH MANGO-JALAPENO SAUCE



HOT 'N CRUNCHY TROUT WITH MANGO-JALAPENO SAUCE image

Categories     Fish     Dinner

Number Of Ingredients 27

Trout
2 to 4 whole rainbow trout (de-boned, heads removed, skin on)
1/4 cup slivered almonds
1/4 cup sesame seeds
2 cups cornflakes
1/4 cup sugar
1 1/2 Tablespoons red chili flakes
1 Tablespoon salt
1 cup milk
2 eggs
1 cup flour
6 Tablespoons clarified butter
Mango-Jalapeno Puree
1 mango peeled
1/4 jalapeno seeded and diced
1 tablespoon honey
1 tablespoon milk
1/4 tsp cayenne pepper
Mango Pineapple Salsa
3 mangoes, diced
1/4 fresh pineapple (about 1 cup), diced
1-1/2 cups sugar
3 ounces champagne vinegar
1 Tablespoons minced garlic
4 jalapenos, seeded and diced
3 Tablespoons diced red onion(optional)
1/2 teaspoon salt

Steps:

  • Place mangoes, sugar, champagne vinegar, garlic, and red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add jalapenos and salt. Set aside. Toast almonds and sesame seeds in a dry skillet until lightly toasted. Combine almonds, seeds, cornflakes, sugar, chili flakes, and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet. To prepare the Mango Jalapeno Puree, combine mango, jalapeno, honey, milk and cayenne pepper in food processor and puree the mixture. All of the above can be prepared well in advance. Once these steps are complete, the preparation of the fish takes only 10-15 minutes. Whisk milk and eggs to make an egg wash. Put flour in a flat dish or pie pan. Holding the trout fillet by the tail, dredge it in flour until well dusted. Pat off excess. Pass the dusted fish fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all fish are breaded. In a large, heavy saute pan, heat 6 tablespoons clarified butter over Medium heat (around 325 degrees). Lay trout skin-side up in hot pan. Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once. Place each fillet on a cookie sheet in warm oven (180 degrees) until you have completed this process for all fillets. To serve, spread puree on plate first. Lay sizzling trout on top, and top with Mango Pineapple salsa. Each trout serves 1-2 people. Recommended accompaniment is mashed potatoes.

CRISPY WHITE CORN BROOK TROUT WITH PAPAYA SAUCE AND PAPAYA-TOMATILLO RELISH



Crispy White Corn Brook Trout with Papaya Sauce and Papaya-Tomatillo Relish image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 24

2 fresh papaya, peeled, seeds removed and finely diced
2 tomatillos, finely diced
1/4 cup finely chopped red onion
2 cloves finely chopped garlic
1 jalapeno, finely chopped
1 tablespoon honey
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper
3 tablespoons olive oil
1 Spanish onion, coarsely chopped
1 tablespoon coarsely chopped garlic
1/4 cup red wine vinegar
2 ripe papayas, peeled, seeds removed and coarsely chopped
2 tablespoons honey
Salt and freshly ground pepper
2 cups rice flour
Salt and freshly ground pepper
3 large eggs
3 tablespoons milk
2 cups white cornmeal
4 (8 ounce) whole trout, scaled and gutted
6 tablespoons vegetable oil

Steps:

  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.
  • Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the wine and cook until reduced by half. Add the papaya and cook until soft. Place mixture in a blender and blend until smooth. Season with honey and salt and pepper to taste.
  • Place rice flour in a medium bowl and season with salt and pepper. Mix eggs and milk in a large bowl and season with salt and pepper. Place cornmeal in a medium bowl and season with salt and pepper.
  • Preheat oven to 375 degrees F. Season trout with salt and pepper, dip into rice flour, then egg mixture then cornmeal. Repeat with remaining trout. Heat 3 tablespoons of the oil in a large skillet until almost smoking. Saute 2 trout at a time until golden brown on both sides. Transfer to a large baking sheet and repeat with the remaining 2 trout. Place in the oven and bake for 5 to 6 minutes until just cooked through.

COCONUT LIME SHRIMP W/ MANGO JALAPENO DIPPING SAUCE



Coconut Lime Shrimp W/ Mango Jalapeno Dipping Sauce image

I was looking for recipes to use up the jalapeños I'm growing, plus the mangoes, shrimp, and limes that I had on hand. I found this one, hope you enjoy it as much as we did. We did fry them, but they can also be baked in a 475°F oven and still come out crispy.

Provided by chia2160

Categories     Southwestern U.S.

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

16 jumbo shrimp (shelled and deveined)
1/2-1 cup canola oil
2 cups coarsely crushed tortilla chips
7 ounces shredded coconut
1 cup flour
6 ounces beer (like corona)
1 tablespoon freshly squeezed lime juice
salt, to taste
cayenne pepper, to taste
1 large ripe mango, diced
4 jalapenos, seeded and chopped
2 tablespoons canola oil
1 tablespoon rice or 1 tablespoon red wine vinegar
1 pinch cumin (to taste)
1/2 sweet onion, diced
1 orange, juice of
salt and pepper, to taste
hot sauce, to taste (or tabasco sauce)

Steps:

  • Make the sauce first.
  • In a food processor or blender, mix all ingredients until blended.
  • For shrimp.
  • Crush Tortilla Chips until coarsely ground and mix with shredded coconut.you can use a processor if you have one.
  • Place mixture on plate and set aside.
  • In a bowl, whisk flour, beer and lime juice until blended and lump free.
  • Butterfly each shrimp by cutting down it's center.
  • In a skillet, heat canola oil.
  • Dip shrimp in beer batter and press each side in coconut mixture until heavily coated.
  • Place shrimp in hot oil and cook for 3-5 minutes on each side.
  • Cook in batches if the shrimp are very large.
  • Remove shrimp from oil and drain on paper towel to remove excess oil.
  • Or bake--.
  • Spray a pan with non stick spray, place in 475°F oven and bake for 6 minutes per side.
  • Fried or bakes, serve them with the mango jalapeño dipping sauce.

HOT AND CRUNCHY CHICKEN WITH MANGO CHUTNEY SAUCE



Hot and Crunchy Chicken With Mango Chutney Sauce image

My best friend served this the first time they had us over for dinner. It's wonderful. Trout or turkey breast slices can be substituted for the chicken breasts. If there's leftover sauce, it's excellent on sandwiches.

Provided by Kat Wood

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts
2 eggs, lightly beaten
3 cups corn flakes, crushed
2 tablespoons butter
4 tablespoons sliced almonds
1 tablespoon grated gingerroot, the kind in the jar works fine
3 tablespoons chopped cilantro, I never use because I don't like cilantro at all. (optional)
4 tablespoons sesame seeds
1 cup mayonnaise (not Miracle Whip)
1 tablespoon sambal oelek chili paste, sauce (red chili paste)
1 tablespoon fresh lemon juice
1/3 cup major grey's mango chutney (I'm sure any brand is fine, but all I ever see is Major Grey's.)

Steps:

  • Combine all ingredients for Mango Chutney Sauce in a a mixing bowl and stir to blend. Refrigerate until ready to serve. Makes 1 1/3 cups.
  • Preheat oven to 350.
  • Beat eggs in a shallow bowl.
  • Dip chicken breasts in egg then dredge in crushed corn flakes.
  • Place butter in a skillet over medium heat. Add almonds, ginger, sambal sauce, cilantro if using, and sesame seeds. Cook until ingredients begin to sizzle. Reduce heat to low and place chicken breasts in pan on top of almond mixture and pressing down to be sure crunchy mixture adheres to chicken breasts. Cook 2 minutes. Slip a spatula under breasts and almond mixture. Remove breasts from pan, turning them over so crunch mixture is on top.
  • Place breasts in baking dish and sprinkle with any crunch mixture left behind in skillet. Finish cooking in 350 oven for 10 minutes or until done (juice runs clear).
  • Place chicken breast on cold sauce and then serve.
  • This dinner is great with steamed rice and a salad.

EASY JALAPENO HOT SAUCE



Easy Jalapeno Hot Sauce image

A tremendous hot sauce that will spice up sandwiches, marinades, vegetable dishes -- just about anything! Jalapenos are boiled, then blended smooth with canola oil, salt and pepper.

Provided by BC32

Categories     Side Dish     Vegetables

Time 30m

Yield 32

Number Of Ingredients 3

1 ¼ pounds fresh jalapeno peppers
2 tablespoons canola oil
salt and pepper to taste

Steps:

  • Set aside 1 jalapeno pepper. Cut the stems off the rest; slice in half lengthwise, and remove the seeds.
  • Place all of the peppers in a large pot of boiling water. Boil peppers about 15 minutes. Reserve about 2 tablespoons of boiling water, and drain the rest.
  • Cut the stem off the remaining whole pepper, and place all of the the peppers into a blender. Pour in reserved water and canola oil, and season with salt and pepper. Blend until smooth and creamy. Serve hot or chilled.

Nutrition Facts : Calories 13.1 calories, Carbohydrate 1 g, Fat 1 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.2 mg, Sugar 0.6 g

HOMEMADE HOT SAUCE WITH JALAPENOS



Homemade Hot Sauce with Jalapenos image

I was taught how to make this by a neighbor a few years ago. It is so much better fresh than out of a jar. It is even better when served with fresh corn tortillas which have been quartered and fried in hot grease til crispy.

Provided by Kenda Watley

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 32

Number Of Ingredients 7

1 (28 ounce) can stewed tomatoes
1 large onion, chopped
3 large jalapeno peppers, stemmed and chopped
2 cloves garlic, peeled
½ cup cilantro
2 teaspoons vinegar
1 ½ teaspoons salt

Steps:

  • Place tomatoes, onion, jalapenos, garlic, cilantro, vinegar, and salt in a blender. Blend until smooth. Store hot sauce in a quart jar or airtight container.

Nutrition Facts : Calories 9.1 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 163.7 mg, Sugar 1.1 g

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Pull wings from milk and coat them with Kansas city BBQ rub. Preheat oven to 400 degrees F. Take the wings out at about 40 minutes into baking and mop the wings with sweet and spicy mango jalapeno sauce. Bake wings for another 20 minutes. Serve the wings with blue cheese and healthy celery sticks.
From therecipes.info


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Top Asked Questions

How to make mango Jalapeno sauce?
Place the mangos, sugar, champagne vinegar, garlic, and red onion in a nonstick pot. Bring the ingredients to a boil. Reduce the heat and simmer 10 minutes. Add the jalapenos and salt. Serve the mango jalapeno sauce hot or cold. If making aioli, chill it completely before adding it to the other ingredients.
How to make jalapeno hot sauce?
Put a small-medium pot on medium-low heat. Rough chop the onion, ginger and garlic. Add the oil to the pan and once it’s hot, add the onion, ginger and garlic. Rough chop the jalapeno and add to the pot after a couple of minutes. You can keep the seeds or discard the seeds of the jalapeno depending on how spicy you’d like your hot sauce to be.
What is mango hot sauce?
A perfectly balanced sweet and spicy hot sauce that gives every dish a bit of zing. We usually have a bunch of fruit in the freezer to make smoothies with, and for some reason, we found ourselves with excessive amounts of mango. We pondered what to do with it for a few minutes, and decided a mango hot sauce would go down well.

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