4 6-oz. rainbow trout fillets
1 c Fresh apricots; diced
1 sm Avocado; diced (1/2 cup)
3/4 c Fresh pineapple; diced
1/4 c Red pepper; diced
1 1/4 tb Lime juice
1 ts Cilantro; finely chopped
Fresh ground pepper; to tast In a medium bowl, combine apricots, pineapple, avocado and red pepper. Sprinkle with lime juice and cilantro; toss and chill. Grill trout on oiled grate for 2 minutes. Turn trout and grill for 2 more minutes, or until trout turns opaque. Top with apricot salsa and serve immediately. Serves 4. (Adapted from a National Fisheries Institute recipe.) —–