Smoked Lake Trout with Sautéed Peppers

• 4 sweet green frying peppers
• 8 small yellow hot peppers
• Olive oil
• Salt and freshly milled black

Preheat the oven to 300°F.

Cut both types of peppers lengthwise and remove the seeds and veins.

Lightly coat a heavy skillet with olive oil.

Sauté the peppers until they give off their juices and wilt.

Season to taste with salt and pepper.

Place