| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Omaha |
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Sliced black olives |
| 1 |
tb |
Capers |
| 1 |
ts |
Balsamic or red wine vinegar |
| 4 |
|
Rainbow trout fillets, 4 oz |
|
|
Each |
INSTRUCTIONS
INGREDIENTS
PREPARATION
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, .
A Message from our Provider:
“In the sentence of life, the devil may be a comma–but never let him be the period.”