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 Pepper
-- 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
Marinate trout. Meanwhile, brush vegetables with oil and cook over grill
until tender, about 10 minutes. Cool slightly and finely chop vevetables
and olives. Toss vegetables with oil and remaining vegetables, set aside.
Cook trout. Serve immediately with salsa.
