Ingredients
- 1 apricots (fresh)
- 1 avocado
- 190 gr pineapple (fresh)
- 180 gr rainbow trout fillets
- 34 gr pepper (red)
- 18 ml lime juice
- 3 gr cilantro
Fresh ground pepper; to tast 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. Serves 4. (Adapted from a National Fisheries Institute recipe.) ----
