Grilled Trout with Apricot Salsa


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This is a colorful and fruity dish that dresses up trout.

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  • 4 6 oz. rainbow trout fillets
  • 1 C. fresh apricots, diced
  • 1 small avocado, diced
  • 3/4 C. fresh pineapple, diced
  • 1/4 C. red pepper, diced
  • 1 C. lime juice
  • 1 tsp. cilantro, finely chopped
  • Coarsely ground pepper to taste

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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.

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