• 1 cup thinly sliced mango
• 2 tablespoons onion, minced
• 1/4 cup cilantro leaves
• 1 tablespoon lime juice
• 1/2 teaspoon olive oil
• 1/8 teaspoon salt
• 1/2 cup (4 ounces) AllWhites®
• 1/4 cup ground cashews (grind in a food processor or blender for about 1 minute)
• 1/4 cup cornmeal, preferrably whole grain
• 1 pound trout filet, cut in 4 pieces (about 4 oz. each)
• Vegetable oil cooking spray

1. Heat a large, bottom-heavy skillet over medium heat. In a medium-sized bowl, combine mango, onion, cilantro, lime juice, olive oil, salt and pepper to taste. Set aside.

2. Place AllWhites in a large plate. Mix cashews and cornmeal in another large plate.

3. Take each piece of fish and coat with AllWhites, then cashew mixture. Place dipped pieces of fish on a clean plate.

4. Coat skillet with cooking spray and place fish in pan. If there is not enough room to cook fish comfortably in a single layer, cook in two batches. Cook until crust is browned, about 3 minutes. Flip fish and cook for an additional 3 minutes. Serve fish topped with mango mixture.

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