Trout with Tropical Fruit Salsa and Mixed Greens

• 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

1. Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend.
2. Season vinaigrette with salt and pepper.
3. Combine pineapple, mango, bell pepper, and red onion in large bowl.
4. Add half of vinaigrette; toss to coat.
5. Toss greens in medium bowl with remaining vinaigrette.
6. Brush trout fillets with 1 tablespoon oil.
7. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper.
8. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat.
9. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.
10. Divide greens among 4 plates.
11. Place trout fillets and salsa alongside.

vegetable oil, lime juice, brown sugar, fresh ginger, creole seasoning, pineapple, mango, red bell pepper, red onion, mixed baby greens

Taken from www.epicurious.com/recipes/food/views/trout-with-tropical-fruit-salsa-and-mixed-greens-108562 (may not work)