• Four 5-Ounce Rainbow Trout filets with pinbones removed
• 4 Teaspoons capers, crushed and minced
• 4 Teaspoons whipped unsalted butter
• 8 Sprigs of fresh dill
• To taste; salt & pepper
• 4 each Fresh steamed grape leaves

For the Sauce: Yellow tomato coulis with papaya

• 2 each roasted yellow tomatoes
• 1 Teaspoon roasted garlic
• 1/2 Peeled and seeded papaya

Bring the unsalted butter to room temperature the fork mix the capers, salt and pepper in. 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 1/2 hour.

Pan roast two medium yellow tomatoes in a light amount of olive oil until lightly browned then 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 the meat is tender and flakey.

Present flattered with the grape leaves butterflied open and naped with the sauce.