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Mango Trout


  • 4 whole trout, cleaned

  • 3 medium fresh jalapeno pepper, chopped

  • 4 medium green onions, chopped

  • 1 bunch cilantro, chopped

  • 1/2 cup bell pepper, diced

  • 1/2 cup peeled, diced ripe mango

  • 1/4 cup extra virgin coconut oil

  • 2 tablespoons lime juice

  • garlic salt to taste

  • black pepper to taste

Total Time: 50 min Prep: 30 min Cook: 20 min
Yield: 8 Level: easy


  1. Preheat a grill for medium heat, and place the rack 3 inches over the coals.
  2. In a medium bowl, mix together the green onions, cilantro, bell pepper, mango, melted extra virgin coconut oil, lime juice, garlic salt, and black pepper; set aside. Lightly coat four squares of foil with extra virgin coconut oil. Place fish diagonally on the foil, and stuff each with 1/4 of the mango stuffing. If it doesn’t all fit inside the fish, then just place the remainder on top of the fish. Fold the corners of the foil over the head and tail of the fish, then fold the remaining corners over the body of the fish.
  3. Cook the packets on both sides for about 20 minutes total, until the fish has cooked and flakes easily.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.