Grilled Bluefish With Eggplant
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| cooking time: 20 minutes |
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| 4 | bluefish fillet pieces (about 6 oz each) 2 cloves garlic, minced |
| 2 clove | garlic, minced |
| 1 large | red bell pepper, cored, seeded and quartered |
| 1/2 | eggplant, trimmed and cut into 1/2 slices |
| 1/2 cup | olive oil |
| 1/4 cup | mint, minced |
| | salt and black pepper - to taste |
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| preheat outdoor grill. combine olive oil, mint and garlic; brush on |
| eggplant slices and bell pepper and grill until tender (6-8 minutes), |
| turning a few times. set aside to cool; brush oil mixture over bluefish |
| fillets, season with salt and pepper and grill until just opaque through |
| (8-12 minutes), turning fish once. meanwhile, cut eggplant and bell pepper |
| into strips and put in bowl; drizzle remaining oil mixture over; season |
| with salt and pepper and mix well. arrange bluefish on plates, spoon |
| eggplant salad alongside and serve. servings per recipe: 4 |
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| (ID: 7830) Mirror: rec.food.recipes: Tue, May 4, 2004 |