Title: Grilled Rainbow Trout with Caponata Relish
Categories: Fish Bbq
Yield: 4 Servings

INGREDIENTS
2	tb	Olive oil
1		Garlic clove, crushed. May
		Double amount or according
		To taste
1	c	Peeled and chopped egg plant
		Or sliced mushrooms.
1/2	c	Chopped bell peppers, a
		Mixture of green and yellow
1/2	c	Chopped tomatoes
2	tb	Sliced black olives
1	tb	Capers
1	ts	Balsamic or red wine vinegar
4		Rainbow trout fillets, 4 oz
		Each
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 From: Lionheart@chase3000.Com Date: 03 Mar 97 Meal-Master Format Recipes (Mailing List) Ä

previous

next