Gingered Trout And Mango

• 2 tablespoons plain flour
• salt and black pepper
• 4 trout fillets
• 2 medium mangoes, seeded and coarsely chopped
• 3 garlic cloves, crushed
• 1 tablespoon freshly chopped tarragon
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons freshly grated gingerroot
• 1 teaspoon light brown sugar
• 8 ounces fish stock
• 2 ounces butter
• 2 spring onions, cut into long strips

1. Place the flour, salt and pepper on a plate, mix well and use to coat the fish, shaking off any excess flour. Melt the butter in large frying pan until sizzling, add the fish and cook for 6 minutes on each side until well browned all over. Remove from the pan with a slotted spoon and set aside in warm place.
2. Meanwhile, place the mango, garlic, tarragon, onion, tomato, ginger, sugar and stock in a food processor and process until smooth.
3. Add blended sauce to frying pan, bring to the boil stirring then reduce the heat and simmer, uncovered, for 2 minutes.
4. Return the fish to the pan, spooning the sauce over fish, cover and simmer gently for 15 minutes, turning the fish once. Serve immediately.

flour, salt, trout, mangoes, garlic, tarragon, onion, tomatoes, gingerroot, light brown sugar, fish, butter, spring onions

Taken from www.food.com/recipe/gingered-trout-and-mango-232976 (may not work)