Grilled Rainbow Trout With Caponata Relish
|2 tablespoon olive oil
1 each garlic clove, crushed. may
1 double amount or according
1 to taste
1 cup peeled and chopped egg plant
1 or sliced mushrooms.
1/2 cup chopped bell peppers, a
1 mixture of green and yellow
1/2 cup chopped tomatoes
2 tablespoon sliced black olives
1 tablespoon capers
1 teaspoon balsamic or red wine vinegar
4 each rainbow trout fillets, 4 oz
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.