Caribbean-Inspired Trout Tostadas with Mango Pico and Smoky Guacamole

I’m so lucky—a colleague who loves to fish and can’t eat all of his haul shared some beautiful speckled trout with me, freshly caught from Seawolf Park in Galveston, filleted and flash-frozen. Yay!

His benevolence and this trout bounty inspired my creative juices and I created several new recipes this weekend to enjoy with The Grill-Meister. I posted one of the sides I created to go with the trout yesterday, a fresh, light chilled soup / shooter that pairs perfectly with this mild, delicate, flaky white fish.

Pretty in Pink: Strawberry-Tomato Gazpacho Shooters (New Recipe!)

I had Caribbean vibes about this trout and settled on a simple, tried-and-true method for cooking the fish: a very hot sear akin to the approach that Paul Prudhomme popularized with his blackened redfish. Casual summer meals beg for hand-helds, so I chose tostadas as my delivery device, and altered my pico de gallo to put mango in the starring role. I also smoked up my standard approach to guacamole with the addition of charred corn and smoked paprika. The corn gave the guacamole a wonderful textural boost and I’ll definitely be using that trick again. My Quick and Spicy Pickled Red Onions were the finishing touch. I snapped a quick picture in that 30 seconds between plating and eating when I first made this dish Saturday night.

This afternoon, when I had more time, I plated two more of the tostadas for Happy Cocktail at the Tree House, a time when we share appetizers, stories and a tipple, and on Sundays, review the week ahead while appreciating the restfulness of the weekend. These tropical tostadas were a rich and satisfying snack, and we enjoyed the Strawberry-Tomato Gazpacho Shooters with them.

I was delighted with the results of the Glover Gardens Test Kitchen (playground) this weekend and will be bringing my colleague his ice chest back tomorrow with some Glover Gardens bounty.

Recipe: Trout Tostadas with Mango Pico and Smoky Corn Guacamole

Why You’ll Love These Tostadas:

• Bold tropical flavors and textures
• Easy way to use fresh or frozen trout or other mild, flaky white fish
• Perfect for warm-weather entertaining
• Pairs beautifully with wine or cocktails

Cooking time: about an hour
Yields 8 tostadas

Ingredients

For the trout:

• 4 skinless speckled trout filets (6–8 oz each)
• 2 teaspoons Zippy Southwest or your favorite southwest seasoning mix
• 2 tablespoons neutral oil (like grapeseed or avocado)

For the Mango Pico (based on our classic pico de gallo):

• 2 cups diced ripe mango (about 2 mangoes)
• ½ cup finely chopped red onion
• 1 serrano or jalapeño, minced
• ½ cup chopped fresh cilantro
• Juice of 1 lime
• ¼ teaspoon salt

For the Smoky Charred Corn Guacamole:

• 2 large ripe avocados (or 4–5 small), peeled and seeded
• 2 ears fresh corn, shucked and ready to char
• 1 tablespoon finely chopped red onion
• 1 tablespoon chopped fresh cilantro
• Juice of ½ lime
• ¼ teaspoon smoked paprika
• Salt to taste

Other:

• 8 crispy corn tostada shells (I buy the baked kind to save a few calories)
• Quick and Spicy Pickled Red Onions
• Optional: crumbled queso fresco, crema, lime wedges, fresh cilantro for garnish

Instructions

1. Make the mango pico: In a medium bowl, gently mix 2 cups diced ripe mango, ½ cup finely chopped red onion, 1 minced serrano or jalapeño, ½ cup chopped cilantro, juice of 1 lime, and ¼ teaspoon salt. Let it sit for 10–15 minutes to allow the flavors to mingle.
2. Make the smoky guacamole: Char the 2 ears of fresh corn, either by broiling in the oven until there are a few blackened spots, or on the grill. Let the corn cool, then cut it off of the cob in a downward motion. In a medium bowl, mash 2 large ripe avocados to your desired texture. Fold in about 3/4 of the kernels from the charred corn (setting the rest aside to be used as a garnish), 1 tablespoon finely chopped red onion, 1 tablespoon chopped cilantro, juice of ½ lime, ¼ teaspoon smoked paprika, and salt to taste. Taste and adjust seasoning if needed.
3. Cook the trout: Pat 4 skinless speckled trout filets dry, then season both sides with 2 teaspoons Zippy Southwest seasoning. Heat a cast-iron skillet or griddle over high heat until very hot (we do this outside because it can get smoky). Add 2 tablespoons neutral oil, then sear the trout for about 1-2 minutes per side (depending on the thickness), until golden-to-dark brown and flaky. Set aside and let cool slightly before flaking chunks.
4. Assemble the tostadas: Lay out 8 crispy corn tostada shells. Spread each with a generous amount of smoky guacamole, about ¼ cup, taking care to spread it all the way to the edges. Top with flaked trout, a heaping spoonful of mango pico, and a few slices of Quick and Spicy Pickled Red Onions. Garnish with crumbled queso fresco, crema, fresh cilantro, or lime wedges, if desired.
5. Serve immediately.

Notes

• Frozen speckled trout works great—just thaw completely and pat dry before cooking. Pro tip: thaw frozen fish in a milk bath in the refrigerator, which removes fishiness and guarantees a fresh taste.
• Charred corn and smoked paprika provide the smoky flavor for the guacamole without needing a smoker.
• I originally planned to use our Everything Rub for the fish, but my trusty jar was empty (again!). Zippy Southwest stepped in, and it delivered perfectly. Either rub works well—just use what you have on hand!
• You can serve the tostadas buffet-style and let guests build their own.
• Don’t skip the pickled onions—they add essential contrast and tang.
• These tostadas pair beautifully with a crisp chardonnay or summery cocktail.

Join Me in the Kitchen

It was a delight to give the trout my colleague shared with me the love it deserved, and this recipe is going into the regular Glover Gardens rotation.

Do you have a favorite summer fish recipe?

© 2025, Glover Gardens