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Wasabi-Glazed Trout with Mango Relish


At a glance
4 servings


4 4oz  trout fillets, skin-on
1 tbsp Worcestershire Sauce
1 tbsp soy sauce
¼ tsp wasabi powder
½ tsp sesame oil
¼ tsp sugar
Kosher salt to taste
White pepper to taste
2 tbsp parsley, chopped



Mango Relish
1 small mango, diced
2 tbsp red bell pepper, diced
1 tbsp red onion, diced
2 tbsp green bell pepper, diced
1 tbsp parsley chopped
½ tbsp garlic, minced
1 tbsp lime juice
1 tbsp rice wine vinegar
2 tsp lemon juice
1 tsp vegetable oil
Kosher salt to taste
White pepper to taste



Turn grill on high heat. Combine all relish ingredients in a medium bowl and chill. In small bowl combine Worcestershire sauce, soy sauce, wasabi powder, sesame oil, and sugar.


Brush bass with mixture. Place on grill, flesh side down. Grill for 5 ½ minutes. Turn fish over with a fish spatula and grill for another 5 ½ minutes.