Ingredients
- 5 green onions
- 4 rainbow trout fillets
- 1 eggplant
- 1 green bell peppers
- 1 bell pepper (red)
- 60 ml lemon juice (fresh)
- 55 gr black pitted olives
- 30 ml olive oil
- 10 ml lemon juice (fresh)
- 1 gr salt
- 1 gr black pepper (ground)
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. ----
