Nothing can replace a tangy trout in the fast approaching ‘barbecue season’. It is all about grilling the trout and topping it with that wonderful salsa made up of snappy lime, chili, avocados, pineapple and red pepper, and loads of apricot to give the bittersweet fruity zest.
It is better to have the Grilled Trout with Apricot Salsa without the white wine, to save on those strong flavors.
