Recipe - Grilled Rainbow Trout With Caponata Relish

4 md Red Mullet; Scaled And
Cleaned
3 tablespoon Olive Oil
Juice One half Lemon
One fourth teaspoon Cayenne Pepper
Salt
2 Handfulls Rocket Leaves
A Little French Dressing
Lemon Wedges
Tapenade:
250 g Black Olives
4 Anchovy Fillets
2 One half tablespoon Capers; Rinsed
2 Cloves Garlic; Chopped
4 tablespoon Olive Oil
One half tablespoon Basil Leaves; Chopped
One half teaspoon Fresh Thyme Leaves
One half teaspoon Freshly Ground Black Pepper
4 tablespoon Olive Oil

Make two or three diagonal slashes across the thickest part of each side of
the fish. Whisk together the oil, lemon, cayenne and salt. Brush over the
red mullet, then drizzle over what remains. cover and leave for an hour or
two. To make the tapenade, put all the ingredients except the oil in the
processor and whiz in brief bursts to give a slightly knobly puree. Add the
olive oil and process briefly to mix in. If not using immediately, scrape
into a bowl, cover with clingfilm and store in the fridge. Preheat the
grill, then grill the red mullet fairly close to the heat for 46 minutes
on each side until just cooked through. Toss the rocket leaves in the
dressing then divide between four plates. Lay the grilled mullet on the
leaves, and heap a little mound of tapenade beside them. Add lemon wedges
and serve.
Posted to EATL Digest 18 Aug 96

Date: Mon, 19 Aug 1996 12:13:40 EDT

From: erika metzieder 100627.3022@COMPUSERVE.COM
NOTES : Tapenade, the powerful caper and olive paste from the South of
France,
could have been tailormade for red mullet. You will end up with
more than you
need, but the remain will keep in the fridge for a week or more if
covered with
clingfilm.