Grilled Rainbow Trout w/Yellow Tomato Coulis & Papaya
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.