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

Description

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,...

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