| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Omaha |
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Garlic clove, crushed. May |
|
|
Double amount or according |
|
|
To taste |
| 1 |
c |
Peeled and chopped egg plant |
|
|
Or sliced mushrooms. |
| 1/2 |
c |
Chopped bell peppers, a |
|
|
Mixture of green and yellow |
| 1/2 |
c |
Chopped tomatoes |
| 2 |
T |
Sliced black olives |
| 1 |
T |
Capers |
| 1 |
t |
Balsamic or red wine vinegar |
| 4 |
|
Rainbow trout fillets, 4 oz |
|
|
Each |
INSTRUCTIONS
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. Source: Clear
Springs : Omaha World-Herald, February 26, 1997 MM-format by
Leonard Smith Posted to MM-Recipes Digest V4 #064 by
lionheart@chase3000.com on 1997, .
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