Grilled Rainbow Trout With Caponata Relish
|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|
|Balsamic vinegar/Red wine vinegar||1 Teaspoon|
|Rainbow trout fillets||16 Ounce (Brand Idaho, 4 Fillets, 4 Ounce Each)|
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.