4 6-oz. rainbow trout fillets

1 c Fresh apricots; diced

1 sm Avocado; diced (1/2 cup)

3/4 c Fresh pineapple; diced

1/4 c Red pepper; diced

1 1/4 tb Lime juice

1 ts Cilantro; finely chopped

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.) -----