Grilled Rainbow Trout With Caponata Relish

Grilled Rainbow Trout With Caponata Relish

Yield: 4 Servings

INGREDIENTS  ====================

2 T  olive oil

1 garlic clove,crushed. may

1 double amount (or according)

1 to taste

1 c  peeled and egg plant,Chopped

1 or mushrooms.,Sliced

1/2 c  chopped bell peppers,a

1 mixture of green and yellow

1/2 c  tomatoes,Chopped

2 T  black olives,Sliced

1 T  capers

1 t  balsamic (or red wine

-vinegar)

4 rainbow trout fillets oz

1 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, 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.