-=> Quoting Michael Loo to Jim Weller <=-

 ML> in our waters many fish, including several kinds of trout,
 ML> carry no size or bag limit where they can even be considered
 ML> pests. A 10-inch rainbow can be a truly delicious thing

In both Alberta and Ontario the daily limit for rainbow trout in
most of the zones is 5 or 6 fish, with a minimum size of 35 cm, so
13 3/4 inches.

 ML> It may be that our warmer waters allow the fish to become
 ML> breeders at a younger age.
 
That is definitely true for most species.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Rainbow Trout with Caponata Relish
 Categories: Fish, Trout, Grill, Relishes
      Yield: 4 servings
 
      2 tb Olive oil
      1    Garlic clove, crushed
      1 c  Peeled, chopped eggplant or
           -sliced mushrooms
    1/2 c  Chopped green and yellow
           -bell peppers
    1/2 c  Chopped tomatoes
      2 tb Sliced black olives
      1 tb Capers
      1 ts Balsamic or red wine vinegar
      4 x 4 oz Rainbow trout fillets
 
  In a small saucepan, heat olive oil over medium heat.  Saute
  garlic for one minute.  Add eggplant and peppers.  Stir quickly to
  coat. Saute for five minutes or until softened.  Add tomatoes and
  remaining ingredients except fish.  Continue cooking five minutes
  longer.  Hold on very low heat.
  
  Oil the grid of a grill or broiler pan.  Place fillets, flesh-side
  down, on the oiled grid and cook about two minutes.  Gently turn
  trout with a spatula.  Cook the fish about two minutes more.  Fish
  is done when it turns from translucent (like glass) to opaque
  (like paper). Fish flakes easily when tested with a fork.  Serve
  the trout with the caponata relish.
  
  Recipe from: Clear Springs Trout Company
  Source: Omaha World-Herald, February 26, 1997
  Posted by:  Leonard Smith
 
MMMMM

Cheers

Jim


... I'll have what the guy in the ambulance had.

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