October's Wildlife Recipe - Trout with Mango Salsa

I made this Mango Salsa to accompany my grand-daughters first trout.

Ingredients:

4 Freshly caught trout from Riggs Lake (filet)
1 10 oz mango (fully ripened)
1/4 Cup fresh cilantro
1/4 Cup chopped red onion
1 Tablespoon fresh lime juice
2 Teaspoons minced seeded serrano pepper
1 Teaspoon grated lime peel
1 garlic clove, (or more) finely chopped
2 tablespoons olive oil

Pour youself about 2 fingers of good sipping bourbon over 4 ice cubes. Place fish on grill over medium high and cook about 2 to 3 minutes each side, depending on the thickness of the filet. Mix all the other ingredients together and serve with your fish.

By the time your fish is done and your salsa made your bourbon glass should be empty.

Some baby red potatoes and a nice mixed salad goes well with this dish. A glass of good white wine is a distinct pleasure. Wife made a key lime pie for dessert that was just perfect for this meal.

After we finished our grand-daughter wanted to go back to the lake for some more trout

 

I prefer Makers Mark but nothing wrong with that ole standby - Wild Turkey.

 

Gentleman Jack, truly a fine sipping Tennessee Sour Mash Whiskey and I indeed do have a bottle sitting on the shelf along with my Wild Turkey Rare Breed and Maker's Mark.