Grilled Rainbow Trout With Caponata Relish

Thoughtful, biblically-induced attraction toward certain holy desires, with patient waiting before God in prayer, is no less the work of the Spirit than the most dramatic “immediate impulse” others may claim. This is the normal biblical pathway to wisdom. The man who makes the wise decision, yet always remains open to God’s further intervention in whatever way God pleases, is demonstrating normative spiritual guidance.

Jim Elliff

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
[email protected]  on 1997, .

A Message from our Provider:

“God specializes in surprise endings”