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.