Grilled Rainbow Trout with Apricot Salsa

Recipe From the Illinois-Indiana Sea Grant Archives



15 min

Prep Time

90 min



  • 1 lb farm-raised rainbow trout
  • 1 coup fresh apricots, diced
  • 1/2 cup avocado, diced
  • 3/4 cup fresh pineapple, diced
  • 1/4 cup red bell pepper, diced
  • 1 1/4 Tbsp lime juice
  • 1 tsp cilantro leaves, finely chopped
  • Fresh ground pepper to taste


  1. In a medium bowl, combine apricots, avocado, pineapple, and red bell pepper.
  2. Sprinkle with lime juice and cilantro; toss to combine and chill mixture at least one hour.
  3. Grill trout fillets on an oiled grate for 2 minutes.
  4. Turn fillets and grill for 2 more minutes, or until fish turns opaque.
  5. Remove fillets to a serving plate; top each with a quarter of the apricot salsa.
  6. Serve immediately.


Add 1/2 cup chopped cilantro leaves to 6 Tbsp of olive oil. Mix and let sit for 30 minutes. Spread on fillets and let sit until you are ready to grill.