2 lbs Ted’s Flash-frozen Trout Fillets
1/2 lb bacon sliced into 1/4 inch dice
10 oz baby spinach
2 ripe mangoes, peeled, pitted and cut into 1/4 inch dice (OR go LOCAL and replace mangoes with peaches or nectarines)
1 cup salted cashews
3 tbsp white balsamic or cider vinegar
7 tbsp olive oil
1 tbsp Dijon mustard
Salt and pepper to taste
Slice trout into 5 to 6 oz. serving portions.
Whisk vinegar, olive oil, Dijon mustard, salt and pepper in small bowl until emulsified. Rub 2 tbsp. of this vinaigrette all over the trout. Mix 2 tbsp. of vinaigrette with diced mango.
Cook sliced bacon in frying pan until crisp and add to remaining vinaigrette.
Toast cashews in a dry pan until slightly browned. Be careful not to burn. Roughly chop when toasted.
On high heat, barbecue trout flesh side down for 4 minutes, flip and cook 4 more minutes or until trout is flaky. Remove to cutting board, fish will easily push off skin with spatula.
While trout is cooking, dress salad with remaining bacon vinaigrette. Place salad on plate, top with portion of trout, then mango, then sprinkle with chopped cashews. Enjoy!