Grilled Rainbow Trout With Apricot Salsa
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
1 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.

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