Ingredients:
Servings: Serves 4 people
4 Rainbow Trout Fillets
MARINADE:
1/4 c Fresh Lemon Juice
1 tb Olive Oil
SALSA:
1 sm Eggplant (about 4 Oz.,
cut in half lengthwise)
1 Green Bell Peppers
1 Red Bell Peppers (cut in half
lengthwise, seeded)
5 Green Onions
3 1/2 oz Black Pitted Olives
1 tb Olive Oil
2 ts Fresh Lemon Juice
1/4 ts Salt
1/8 ts Ground Black Pepper |
Directions:
Marinate the trout.
Meanwhile, brush the vegetables with oil and cook them over the grill until tender (about 10 minutes).
Cool slightly and finely chop the vegetables and olives.
Toss the vegetables with oil and the remaining vegetables, then set them aside.
Cook the trout.
Serve right away with salsa.
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