Anonymous Tue May 23 19:49:51 2006

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 tablespoon 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

by Carey Starzinger on Jun 18, 1996.