Grilled Rainbow Trout With Caponata Relish Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
2 tbsp: Olive oil,
1 each: Garlic clove, crushed. May
Double amount or according,
To taste,
1 cup: Peeled and chopped egg plant,
Or sliced mushrooms.,
1/2 cup: Chopped bell peppers, a
Mixture of green and yellow,
1/2 cup: Chopped tomatoes,
2 tbsp: Sliced black olives,
1 tbsp: Capers,
1 tsp: Balsamic or red wine vinegar,
4 each: Rainbow trout fillets, 4 oz
Each,
PREPARATION
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fish