Directions:
- In a shallow baking dish, mix together the kosher salt, sugar, cilantro, and lemon slices to make the cure. Rub the cure into the trout fillets, and cure in the refrigerator for 2 hours.
- Prepare a hot smoker.
- Smoke the trout with serrano peppers until the fish is cooked through, but not overcooked. Remove from the smoker and allow to cool.
- Peel the smoked peppers and remove seeds. Place the smoked pepper in a blender or food processor and puree. Add the vinegar, olive oil, mango, garlic, black pepper, salt, and tomato. Puree until smooth.
- Place the trout on a platter and sprinkle with peanuts. Drizzle a generous amount of the vinaigrette over the trout.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.16 Kcal (972 kJ) | ||
| Calories from fat | 95.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 16% | |
|---|---|---|---|
| Cholesterol | 49.3mg | 16% | |
| Sodium | 843.57mg | 35% | |
| Potassium | 540.71mg | 12% | |
| Total Carbs | 16.77g | 6% | |
| Sugars | 12.15g | 49% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 19.52g | 39% | |
| Vitamin C | 45.2mg | 75% | |
| Iron | 2.3mg | 13% | |
| Calcium | 60.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104.1 Kcal (436 kJ) | ||
| Calories from fat | 42.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 16% | |
|---|---|---|---|
| Cholesterol | 22.11mg | 16% | |
| Sodium | 378.26mg | 35% | |
| Potassium | 242.45mg | 12% | |
| Total Carbs | 7.52g | 6% | |
| Sugars | 5.45g | 49% | |
| Dietary Fiber | 1.33g | 12% | |
| Protein | 8.75g | 39% | |
| Vitamin C | 20.3mg | 75% | |
| Iron | 1mg | 13% | |
| Calcium | 27.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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