Reviewed: Apr. 16, 2012

Didn't think the Mango added a whole lot. The salsa didn't really do much imo actually.

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Reviewer:

MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Oct. 15, 2010

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.

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Reviewer:

mighty moose

Cooking Level: Expert

Home Town: Whitehorse, Yukon, Canada

Reviewed: Apr. 21, 2010

This was VERY good. I made it exactly as the instructions said, and it could not have been better! I love the mango/jalepeno mix...

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Reviewer:

nongard1

Cooking Level: Professional

Living In: Tulsa, Oklahoma, USA

Reviewed: Feb. 17, 2010

I want to try this recipe since it has such great reviews but as I was compiling my shopping list I saw the recipe called for olive oil, which isn't in the recipe steps. Then as I was going through the steps, I saw lime juice, which isn't in the ingredient list. Then I went through the reviews and everyone was raving about the mango, which isn't listed anywhere. If anyone can explain the lime juice, olive oil and mango, I'd appreciate it. Thanks.

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Reviewer:

Pinnie

Reviewed: Jan. 31, 2010

Made this last night--super easy and good. I didn't have mangoes but used oranges instead. Excellent! This was my family's first trout experience but we were all very impressed, even our 4 year old (mommy it has eyes!) LOL This is a keeper.

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Reviewer:

DJH

Reviewed: Aug. 15, 2009

This was wonderful. We used filets instead of a whole trout (and the grilling time was under 10 minutes with two small filets per packet), and since mangoes couldn't be found, we used honeydew. I can see how mango would be tasty, but the honeydew also worked quite nicely.

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Reviewer:

thudwi

Reviewed: Jul. 11, 2009

Absolutely excellent. I used only 1 fish (19" Dollie, so technically a char I guess), so mixed the ingredients in a lower quantity, but the result was fantastic. I've known for years how great mango goes with fish, but the jalapenos gave it the perfect kick I've been missing with the other trout I cooked. The charcoal flavor was there, but not overbearing, and another bonus is the skin sticks to the foil so it pulls right off. Overall it lacked nothing. I will definitely be using this recipe for future fish fries. Thank-you very much for it.

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Reviewer:

Cooper38

Reviewed: Mar. 24, 2009

Great recipe! Used rainbow trout caught ice fishing, but didn't have access to fresh mango, so I used canned pineapple instead and the result was fantastic. Hope to try mango the next time. Served with wild rice. My boyfriend and I are avid fishermen but he loves to eat fish and I am learning to like it. This recipe was enjoyed by both of us.

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Reviewer:

Wildlifer24

Cooking Level: Expert

Home Town: Dakota, Illinois, USA

Living In: Laramie, Wyoming, USA

Reviewed: Jul. 16, 2008

Very tastey - the fish was tender and delicious and the compote was equally as good. No doubt this is a keeper!

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Reviewer:

Vitamin Di

Reviewed: Jun. 10, 2008

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.

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12 users found this review helpful