Grilled Rainbow Trout With Caponata Relish: Date Added: 10 Nov 2009 Ingredients:

2 tablespoon olive oil
1 each garlic clove, crushed. may
1 double amount or according
1 to taste
1 cup peeled and chopped egg plant
1 or sliced mushrooms.
1/2 cup chopped bell peppers, a
1 mixture of green and yellow
1/2 cup chopped tomatoes
2 tablespoon sliced black olives
1 tablespoon capers
1 teaspoon balsamic or red wine vinegar
4 each rainbow trout fillets, 4 oz
1 each

Cooking Instructions:

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.

Yield: 4 servings

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