Recipe(tried): Rainbow Trout with Grilled Vegetable Salsa

RAINBOW TROUT WITH GRILLED VEGETABLE SALSA

FOR THE TROUT:
4 rainbow trout fillets
1/4 cup fresh lemon juice
1 tablespoon olive oil
FOR THE SALSA:
1 small eggplant (about 4 oz.), cut in half lengthwise
1 green bell pepper, cut lengthwise in half and seeded
1 red bell pepper, cut lengthwise in half and seeded
5 green onions
3 1/2 oz black pitted olives
Olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Marinate trout in 1/4 cup lemon juice and 1 tablespoon olive oil.

Meanwhile, to prepare the salsa, brush vegetables with oil and cook over grill until tender, about 10 minutes.

Cool grilled vegetables slightly and finely chop vegetables and olives. Toss vegetables with 1 tablespoon olive oil, 2 teaspoons lemon juice, salt and pepper; set aside.

Cook trout. Serve immediately with salsa.

Makes 4 servings