Ingredients

1. 6 - 8 trout fillets, 8 oz each (or boneless chicken breasts)
2. 1/4 cups slivered almonds
3. 1/4 cup sesame seeds
4. 2 cups corn flakes
5. 1/4 cup sugar
6. 1 1/2 Tbs red chile flakes
7. 1 Tbs salt
8. 1 cup milk
9. 2 eggs
10. 1 cup flour

For Mango Jalapeno Salsa:

1. 1 lb mangos, diced
2. 1 1/2 cups sugar
3. 3 oz champagne vinegar
4. 1 Tbs minced garlic
5. 3 Tbs diced red onion
6. 4 jalapeno chiles, seeded and sliced
7. 1/2 tsp salt

For Mango Jalapeno Aioli:

1. Juice of 2 lemons
2. 1 bunch of cilantro
3. 1/2 cup mango jalapeno salsa
4. 1/2 cup mayonnaise
5. 2 cloves garlic, minced
6. 1/2 tsp salt
7. 1/2 tsp pepper

Preparation

Toast almonds, and sesame seed in a dry skillet until lightly toasted,

To make the mango jalapeno salsa, place the 1 lb mangos, 1 1/2 cup sugar, 3 oz champagne vinegar, 1 Tbs minced garlic, and 3 Tbs minced red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add 4 jalapenos and 1/2 tsp salt. Chill completely.

To make the mango jalapeno aioli, combine all ingredients making sure the mango jalapeno salsa is chilled thoroughly.