Season the trout with salt and pepper. Bake the fish in a pan with a little olive oil. To prepare the sauce, mix the mustard, honey and grapefruit juice and mix well. Shred lettuce salad, chop the peppers, add cashew nuts and season with salt and olive oil. Serve portion of fish with salad and sauce. Garnish with parsley. * The dish combines well with a glass of chilled white wine.