jeudi 27 novembre 2014

Grilled Rainbow Trout With Caponata Relish



Yield: 4 Servings
INGREDIENTS ====================
2 T olive oil
1 garlic clove,crushed. may
1 double amount (or according)
1 to taste
1 c peeled and egg plant,Chopped
1 or mushrooms.,Sliced
1/2 c chopped bell peppers,a
1 mixture of green and yellow
1/2 c tomatoes,Chopped
2 T black olives,Sliced
1 T capers
1 t balsamic
-vinegar)
4 rainbow trout fillets,4 oz
1 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.

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