Grilled rainbow trout with caponata relish

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 each Garlic clove, crushed. May
Double amount or according
To taste
1 cup Peeled and chopped egg plant
Or sliced mushrooms.
½ cup Chopped bell peppers, a
Mixture of green and yellow
½ cup Chopped tomatoes
2 tablespoons Sliced black olives
1 tablespoon Capers
1 teaspoon Balsamic or red wine vinegar
4 eaches Rainbow trout fillets, 4 oz
Each

Directions

INGREDIENTS

PREPARATION

In a small saucepan, heat olive oil over medium heat. Saute garlic for one minute. Add eggplant and peppers. Stir quickly to coat.

Saute for five minutes or until softened. Add tomatoes and remaining ingredients except fish. Continue cooking five minutes longer. Hold on very low heat.

Oil the grid of a grill or broiler pan. Place fillets, flesh-side down, on the oiled grid and cook about two minutes. Gently turn trout with a spatula. Cook the fish about two minutes more. Fish is done when it turns from translucent (like glass) to opaque (like paper).

Fish flakes easily when tested with a fork. Serve the trout with the caponata relish.

Source: Clear Springs

: Omaha World-Herald, February 26, 1997 MM-format by Leonard Smith

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