Grilled Rainbow Trout With Apricot Salsa

How foolish is every sinner. Can we poor worms strut it out against infinite power? Oh, that every obstinate sinner would think of this, and consider his unmeasurable boldness in thinking himself able to grapple with omnipotence! What force can any have to resist the presence of Him before whom rocks melt, and the heavens at length shall be shriveled up as a parchment by the last fire! As the light of God’s face is too dazzling to be beheld by us, so the arm of His power is too mighty to be opposed by us.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats		Fish and se, Meat, Miscellaneo	4	Servings

INGREDIENTS

4		6-Oz Rainbow Trout Fillets
1	c	Fresh Apricots, diced
1		Avocado, diced 1/2 cup
3/4	c	Fresh Pineapple, diced
1/4	c	Red Pepper, diced
1 1/4	T	Lime Juice
1	t	Cilantro, finely chopped
		Fresh Ground Pepper, to
		Taste

INSTRUCTIONS

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.)  Posted to Master Cook Recipes List, Digest #114  Date: Tue,
11 Jun 1996 09:12:50 -0400  From: kmeade@ids2.idsonline.com (The
Meades)  Recipe By     :

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