Fish

Plum-Apple Trout Fillets
(Serves 6)

• six 6-oz fresh Trout fillets

For the Apple bouillon:

• 4 cups apple juice
• ½ cup sliced onions
• 1 rib celery, cut to 1" lengths
• 1 bay leaf
• 4 peppercorns
• 1 tsp salt

1. In a large pan, combine the ingredients for the apple bouillon. Mix ell, and heat to boiling. Simmer for 10 minutes to blend flavours.
2. Place the fillets on a rack over the mixture and steam for 9-10 minutes or until fish flakes easily with a fork. Carefully remove fish to a hot platter. Discard the bouillon.

For the Plum-Apple Salsa:

• 1 cup fresh plums (5 or 6), pitted and diced (leave skin on)
• 1 small avocado, diced (1/2 cup)
• ¾ cup apple, diced
• ¼ cup red pepper, diced
• 1 ½ Tbsp lime juice
• 1 tsp cilantro, finely chopped
• Salt and coarsely ground pepper, to taste

1. In a medium bowl, combine the chopped fruits and veggies. Sprinkle with lime juice, cilantro, salt and pepper. Adjust seasonings. Toss and chill.
2. To serve, place fillets on a bed or romaine lettuce. Drizzle salsa or pass separately.