Grilled Trout and Peperonata

Ingredients:

• 2 medium-sized trout, cleaned and gutted
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon capers
• 1/4 cup pitted Kalamata olives, halved
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons chopped fresh parsley leaves
• Salt and pepper, to taste

Directions:

1. Preheat grill to medium-high heat.
2. For the peperonata, heat the olive oil in a large skillet over medium heat. Add the peppers, onions and garlic, and cook for about 10 minutes, stirring occasionally until the vegetables are tender. Add the capers, olives, balsamic vinegar, parsley, salt and pepper to taste, then set aside.
3. Season the trout with salt and pepper inside and out. Rub a little olive oil all over the fish.
4. Grill the trout for 5 to 6 minutes on each side, until the flesh is white and flaky.
5. Place the trout on a serving platter and top with the warm peperonata.

Verdict: This recipe is a delicious and healthy option for seafood lovers. The grilled trout is succulent and has a slightly smoky flavor that pairs perfectly with the sweet and tangy peperonata. The colorful mix of bell peppers and olives adds texture and depth to the dish, while the capers and balsamic vinegar create a wonderful balance of flavors. Serve it with a side of roasted vegetables or a green salad to make it a complete meal.