Title: Ocean Trout In Tomato Marinade
Categories: Trout Fish Entree
Yield: 8 Servings

1	kg	Ocean trout fillets
1/4	c	Olive oil
2	tb	Balsamic vinegar or red wine
		Vinegar
500	g	Vine-ripened tomatoes,
		Diced
2	tb	Finely sliced green onion
1	tb	Salt-packed capers, rinsed
		Well and drained
		Finely grated rind of 1
		Lemon and 1 small orange
1	tb	Freshly chopped parsley

Using tweezers, remove any bones from fillets. Slice into 6cm-wide pieces. Heat 1 tablespoon oil in a large, heavy pan and cook a third of the trout pieces over high heat for 2-3 minutes each side, or until just tender. Transfer to a serving dish and sprinkle with a little sea salt and freshly ground black pepper to taste. Re- peat with remaining oil and trout. Add vinegar to pan and cook for 30 seconds to reduce. Add tomato, onion, capers, lemon and orange rind and parsley and cook for 1 minute. Pour over fish and stand in a cool place for 30 minutes before serving. Bon Appetit, Exec. Chef Magnus Johansson

Source: Australian Gourmet Traveller Feb '94

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