4 6 oz rainbow trout fillets
1 cup fresh apricots -- diced
1 small avocado -- diced (1/2 cup)
3/4 cup fresh pineapple -- diced
1/4 cup red pepper -- diced
1-1/4 tablespoon lime juice
1 teaspoon cilantro -- finely chopped
fresh ground pepper -- to taste
Instructions:
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.
Adapted from a National Fisheries Institute recipe.
