Blackened Trout with Avocado Mango Relish and Spring Greens

For the Avocado Mango Relish (makes about 1 ⅓ cups):

• 2 tablespoons red pepper, diced
• 2 small vine ripened tomatoes, diced
• 2 tablespoons red onion, diced
• 4-6 fresh basil leaves, chopped
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 small avocado, diced
• ½ cup ripe mango, cubed
• Splash of red wine vinegar
• Salt and pepper to taste

For the Blackening Seasoning (makes about 1 ½ cups):

• ¼ cup chili powder
• ¼ cup smoked paprika
• ¼ cup garlic powder
• ¼ cup garlic powder
• 2 teaspoons black pepper
• 1 ½ teaspoon salt
• 1 ½ teaspoons cayenne
• 1 ½ dried oregano
• 1 ½ dried tarragon
• 1 ½ dried thyme
• 1 ½ dried basil

For the Rainbow Trout Fillets:

• 4 (5-6-oz.) Riverence Rainbow Trout fillets, thaw
• 2 tablespoons clarified butter or Ghee
• Lime wedges for garnish
• 4 cups spring greens

For the Avocado Mango Relish:

1. Gently mix all ingredients together and set aside.

For the Blackening Seasoning

1. Mix together all ingredients and store in an airtight container.

For the Rainbow Trout Fillets:

1. Lightly coat both sides of the trout with the Blackening Seasoning, shaking off the excess.
2. In a medium sauce pan over medium-high heat, melt the clarified butter. Cook each fillet about 2-3 minutes per side.
3. Place a bed of fresh spring greens on each plate and top each with a trout fillet. Serve with a lime wedge and top with Avocado Mango Relish.