Grilled Rainbow Trout With Caponata Relish

Recipe Ingredients

		Ingredients
2 tablespoons	30ml	Olive oil
1		Garlic clove - crushed. May
		Double amount or according
		To taste
1 cup	146g / 5.1oz	Peeled and chopped egg plant
		OR sliced mushrooms.
1/2 cup	73g / 2.6oz	Chopped bell peppers - a
		Mixture of green and yellow
1/2 cup	31g / 1.1oz	Chopped tomatoes
2 tablespoons	30ml	Sliced black olives
1 tablespoon	15ml	Capers
1 teaspoon	5ml	Balsamic or red wine vinegar
4		Rainbow trout fillets

Recipe Instructions

In a small saucepan, heat olive oil over medium heat. Sautee garlic for one minute. Add eggplant and peppers. Stir quickly to coat. Sautee 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 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:
MOLTO MARIO SHOW#MB5644

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