Try this dish with mackerel or salmon for some equally good flavours. The salsa cuts through oily fish particularly well.
1. Preheat the grill to high or the oven to 190°C/gas mark 5.
2. For the salsa, set aside a little coriander to garnish at the end. Place all the ingredients in a bowl, stir to combine and set aside for 20 minutes.
3. Grease a baking tray with a little oil. Sprinkle some of the piri-piri seasoning on each trout fillet. Place under the grill or in the preheated oven and cook for 8 to 10 minutes, until cooked through.
4. Place two grilled fillets of trout on each plate. Spoon over the salsa and garnish with the reserved coriander.