Preparation:
In a small saucepan, heat olive oil over medium heat. Sauté‚ garlic for one minute. Add eggplant and peppers. Stir quickly to coat. Sauté‚ 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 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. |
