Ingredients

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens

4 5- to 6-ounce golden trout fillets with skin

Directions

TROUT WITH TROPICAL FRUIT SALSA AND MIXED GREENS:

Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.

Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.

Divide greens among 4 plates. Place trout fillets and salsa alongside.