Recipe - Grilled Ruby Red Trout With Stuffed Squash

Stephen Ceideburg
1 tablespoon Olive oil
1 lg Chopped onion
4 Cloves garlic, chopped
400 g Peeled tomatoes with juice
1 tablespoon Lemon juice
Salt and pepper to taste
2 tablespoon Capers
1 small Lemon, zest only
1 tablespoon Finely chopped fresh mint
4 Serving size pieces
rudderfish

Good capers are essential to this dish. If possible, visit a deli whose
owners are of Mediterranean extraction and buy bulk capers which have been
packed in salt. Rinse them to remove the salt before using. If you have to
use the more readily available capers bottled in a vinegar solution, blot
them dry of vinegar before using.

In a tablespoon of olive oil. gently fry a large onion, chopped. until
transparent. Add 4 cloves of garlic, crushed or finely chopped, and cook
for a minute or so longer, then add a 400 g tin of peeled tomatoes.
chopped, together with their juice, 1 tablespoon lemon juice and salt and
pepper to taste. Simmer for about 20 minutes, then add 2 heaped tablespoons
of capers, the zest of a small lemon and a tablespoon of finely chopped
fresh mint. Simmer again until the sauce is thick. Meanwhile heat the grill
to very hot, dip 4 servingsize pieces of rudderfish in olive oil and put
them under the grill for 35 minutes, turning once if using a conventional
grill. You may not need to turn the fish at all if you have a fan assisted
grill.

Spoon the sauce onto warmed plates, add the fish and serve, preferably with
good bread to ensure no sauce is wasted.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 7/6/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini