Grilled Trout with Apricot Salsa
Ingredients:
4 (6-ounce) 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 cup lime juice
1 teaspoon cilantro, finely chopped
coarsely ground pepper to taste
In a medium bowl, gently combine apricots, pineapple, avocado and
red pepper. Fold in the lime juice and cilantro and chill. Prepare a
medium barbecue fire and season the trout lightly with salt and
pepper. Grill on a lightly oiled grate for 2 minutes. Turn fish and
grill for 2 more minutes, or until trout turns opaque. Top with
apricot salsa and serve immediately.
B-man 