Grilled Rainbow Trout With Apricot Salsasalsa 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. |
