Name: Trout with Tropical Fruit Salsa and Mixed Greens
Yield: Makes 4 servings
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

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Trout with Tropical Fruit Salsa and Mixed Greens

Chef Tory McPhail writes: "I was 19 years old and just out of culinary school when I first started at Commander's Palace. Despite my training, nothing prepared me for the pressures of working in a fast-paced kitchen, or in a restaurant of such high quality. I think my success came down to sheer effort and a lifelong passion for cooking. Even as a kid I loved playing with cookie and pie dough.

"After a seven-year absence, which I spent working abroad and opening a new Commander's Palace restaurant in Las Vegas, I came back to New Orleans last year. Since returning I've enjoyed cooking for my friends. On the weekends we'll go fishing, and then I'll grill our catch and serve it along with a fresh salad. That meal combines the two best things about living in the South — lots of fishing and great fresh produce."

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