4 6-ounce Rainbow Trout Filets
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/c tablespoons lime juice
1 teaspoon cilantro, finely chopped
coarsely 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.