Ingredients
4 pan-dressed trout (about 8 ounces each)1 tablespoon olive oil1/2 cup shredded zucchini1/4 cup chopped roasted sweet red peppers2 tablespoons tapenade or ripe olive bruschetta topping1 tablespoon minced fresh parsley1 garlic clove, minced1 teaspoon balsamic vinegarRELISH:2 large tomatoes, chopped1/2 cup chopped fennel bulb1 green onion, thinly sliced2 tablespoons pine nuts, toasted2 tablespoons minced fresh basil1 teaspoon lemon juice1/2 teaspoon lemon-pepper seasoning
Preparation
Rub trout with oil. In a small bowl, combine the zucchini, red peppers, tapenade, parsley, garlic and vinegar; spoon into fish cavities.
Place fish in a well-greased grill basket. Grill, covered, over medium heat until fish is browned on the bottom, 8-10 minutes. Turn; grill until fish flakes easily with a fork, 5-7 minutes longer.
In a small bowl, combine the relish ingredients; serve with trout.
