Grilled Rainbow Trout with Caponata Relish

Categories: Fish

Serves: 4 Servings

Ingredients:

--------------------------------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

Instructions:
--------------------------------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
Posted to MM-Recipes Digest V4 #064 by lionheart@chase3000.com on 1997, .

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