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Grilled Rainbow Trout With Apricot Salsa

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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 tablespoons lime juice
1 teaspoon cilantro; finely chopped
fresh ground pepper; to taste

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. Source: Adapted from a National Fisheries Institute recipe. Posted to the BBQ List by Carey Starzinger on Jun 18, 1996. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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