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Grilled Rainbow Trout With Caponata Relish

Barbecue.Master's picture
  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)

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: 
Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1061 Calories from Fat 588

% Daily Value*

Total Fat 66 g101.7%

Saturated Fat 4.7 g23.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1599 mg66.6%

Total Carbohydrates 29 g9.7%

Dietary Fiber 12 g47.9%

Sugars 12 g

Protein 101 g202.8%

Vitamin A 65.4% Vitamin C 192.9%

Calcium 13.5% Iron 13.9%

*Based on a 2000 Calorie diet

Grilled Rainbow Trout With Caponata Relish Recipe