Mango Habanero Rainbow Trout

Directions:

1. Combine 1/4 cup mango nectar, fresh mango, habanero pepper and allspice in the bowl of a food processor. Process briefly until mango is finely chopped; reserve.
2. In a small bowl, stir together 3 tablespoons mango nectar with potato starch to form a slurry; reserve.
3. In a small saucepan, heat remaining mango nectar over medium-low heat until it just reaches a boil. Stir in slurry. Cook, stirring constantly, for 30-45 seconds or until thickened. Remove from heat; stir in mango-habanero puree.
4. Heat grill. Add trout, flesh side down and grill 2-3 minutes; turn. Top flesh side with 2-3 tablespoons mango sauce. Cook 2-3 minutes or until trout is no longer opaque.
5. Divide remaining mango sauce evenly among trout fillets; garnish with pepper relish. Serve immediately.
6. For the pepper relish, heat oil in a medium sauté pan until hot but not smoking.
7. Add bell peppers and sauté 3 minutes. Add sugar, cumin, allspice and vinegar; stir until combined.
8. Cover; reduce heat to low and simmer 3 minutes or until flavors blend.
9. Garnish fillets with mango sauce and pepper relish.