Grilled Rainbow Trout With Caponata Relish Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 cup peeled and chopped eggplant or sliced mushrooms | ||
| Yellow bell peppers | 1/2 Cup (16 tbs), chopped | |
| Tomatoes | 1/2 Cup (16 tbs), chopped | |
| Ripe olives | 2 Tablespoon, sliced | |
| Capers | 1 Tablespoon | |
| 1 teaspoon balsamic or red wine vinegar | ||
| 4 Brand Idaho Rainbow Trout fillets (4 ounces each) | ||
Directions
In small saucepan, heat oil over medium heat; saute garlic for 1 minute.
Add eggplant and peppers; stir quickly to coat.
Saute 5 minutes until softened.
Add tomatoes, olives, capers and vinegar.
Continue cooking 5 minutes longer; hold on very low heat.
Over hot coals, place trout fillets, flesh side down, on oiled grid and cook about 2 minutes.
Gently turn trout with spatula; continue cooking 2 minutes longer or until fish flakes easily with fork.
Add eggplant and peppers; stir quickly to coat.
Saute 5 minutes until softened.
Add tomatoes, olives, capers and vinegar.
Continue cooking 5 minutes longer; hold on very low heat.
Over hot coals, place trout fillets, flesh side down, on oiled grid and cook about 2 minutes.
Gently turn trout with spatula; continue cooking 2 minutes longer or until fish flakes easily with fork.
Chef
