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  • 4 to 5 ounces Rainbow trout with pinbones removed
  • 4 tsp capers, crushed and minced
  • 4 tsp whipped unsalted butter
  • 8 sprigs of fresh dill
  • 4 fresh steamed grape leaves
  • salt & pepper to taste
  • Yellow Tomato Coulis w/Papaya:
  • 2 roasted yellow tomatoes (medium)
  • 1 teaspoon roasted garlic
  • 3 1/2 tablespoons peeled and seeded papaya (very ripe)


  • Bring the unsalted butter to room temperature, then fork mix in the capers, salt and pepper.
  • Apply evenly, but not liberally, to the top of each trout filet.
  • Add two sprigs of dill to the top of each of the buttered filets.
  • Wrap each filet tightly with the wine poached grape leaves, then refrigerate for approximately 30 mins.
  • Pan roast two medium yellow tomatoes in a light amount of olive oil until lightly browned. Remove skin and seeds.
  • Repeat the process with the garlic.
  • Puree the sauce ingredients together in a blender, then refrigerate.
  • On a pre-heated grill, mark off the trout filets approximately 4 minutes on each side or until meat is tender and flaky.
  • Present the filets garnished with grape leaves butterflied open and drizzled with the sauce.

Categories: Main Dish 
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