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Grilled Rainbow Trout With Caponata Relish

Barbecue.Master's picture
Ingredients
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Peeled chopped eggplant/Sliced mushrooms 1 Cup (16 tbs)
  Chopped bell peppers 1⁄2 Cup (8 tbs) (Mix Of Green And Yellow Peppers)
  Chopped tomatoes 1⁄2 Cup (8 tbs)
  Sliced ripe olives 2 Tablespoon
  Capers 1 Tablespoon
  Balsamic vinegar/Red wine vinegar 1 Teaspoon
  Rainbow trout fillets 16 Ounce (Brand Idaho, 4 Fillets, 4 Ounce Each)
Directions

In small saucepan, heat oil over medium heat; saute garlic for 1 minute.
Add eggplant and peppers; stir quickly to coat.
Saute 5 minutes until softened.
Add tomatoes, olives, capers and vinegar.
Continue cooking 5 minutes longer; hold on very low heat.
Over hot coals, place trout fillets, flesh side down, on oiled grid and cook about 2 minutes.
Gently turn trout with spatula; continue cooking 2 minutes longer or until fish flakes easily with fork.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Grilling

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