Recipe - Grilled Rainbow Trout With Asian Flavors

INGREDIENTS
2 tablespoon Olive oil
1 Garlic clove, crushed. May
Double amount or according
To taste
1 cup Peeled and chopped egg plant
Or cut or sliced up mushrooms.
One half cup Chopped bell peppers, a
Mixture of green and yellow
One half cup Chopped tomatoes
2 tablespoon Sliced black olives
1 tablespoon Capers
1 teaspoon Balsamic or red wine vinegar
4 Rainbow trout fillets, 4 oz
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, fleshside 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 WorldHerald, February 26, 1997 MMformat by Leonard Smith
Posted to MMRecipes Digest V4 #064 by lionheart@chase3000.com on 1997, .