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4 medium trout, skinned and filleted
1/2 red pepper, sliced
1/2 green pepper, sliced
1 large onion, sliced
2 garlic cloves, diced
3 limes
1/4 cups white vinegar
garlic powder
pepper
Chop the trout fillets into 1in square pieces. Combine the fish, red pepper, green pepper, onion, garlic cloves, and the juice of
the limes in a medium pot. Season with 1/2 tsp garlic powder and a dash of salt
and pepper. Add vinegar and mix. Pour
into double gallon zip-lock and put into cooler for 24 hours. Serve as spread
over hot skillet garlic toast.
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