Preparation:
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. |
