Bonefish Grill Warm Mango Salsa for Trout

Makes 8 servings

6 trout

1 cup red onions, charred
4 cups small diced mango, chopped in 1/4-inch pieces
1/4 cup diced red pepper, 1/8-inch dice
1/2 cup mango purée (whirled in a blender)
1/4 cup scallions (chopped on bias)
1/4 cup chopped cilantro

To grill trout: Brush skin with oil. Place on medium-hot grill and cook, 6
to 8 minutes per side.

• Peel and slice red onion in two to three pieces. Lay on hot grill and
char. Chop the red onion into ¼-inch pieces.

• Mix onions, diced mango, diced red pepper, mango purée.

• When ready to serve, heat in microwave or on stove top for three minutes.

• Add scallions and cilantro and serve over grilled trout or other fillets.

Servings: 4