Side Pannel
Grilled Rainbow Trout with Caponata Relish
Grilled Rainbow Trout with Caponata Relish
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- --------------------------------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
Directions
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.
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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