Smoked Lake Trout with Sauteed Peppers

• 4 sweet green frying peppers
• 8 small yellow hot peppers
• Olive oil
• Salt and freshly milled black pepper
• 4 smoked trout, preferably boned with head and tail intact (6 to 8 ounces each)
• 2 to 3 lemons, halved
• Freshly grated horseradish

1. Preheat the oven to 300.
2. Cut both types of peppers lengthwise and remove the seeds and veins.
3. Lightly coat a heavy skillet with olive oil.
4. Saute the peppers until they give off their juices and wilt.
5. Season to taste with salt and pepper.
6. Place the trout on a baking sheet and heat in the oven for 10 minutes.
7. Serve with the peppers, fresh lemon wedges, and freshly grated horseradish.

sweet green frying peppers, peppers, olive oil, salt, trout, lemons, horseradish

Taken from www.cookstr.com/recipes/smoked-lake-trout-with-sauteed-peppers (may not work)