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Serves/Makes: 4

Ingredients:

• 4 bluefish fillets (about 6 ounces each)
• 1/2 eggplant, trimmed and cut into 1/2 slices
• 2 cloves garlic, minced
• 1/4 cup Mint, minced
• 1 large red Bell pepper, cored, seeded and quartered
• 1/2 cup olive oil
• Salt and black pepper to taste

How to cook Grilled Bluefish with Pepper and Eggplant:

• Preheat outdoor grill.
• Combine olive oil, mint and garlic
• Brush on eggplant slices and bell pepper.
• 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.
• Grill until just opaque through (8-12 minutes), turning bluefish fillets 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 the Grilled Bluefish on plates, spoon eggplant salad alongside and serve.

Notes:

Bluefish is a fatty, fine-textured fish, ranging from white to silver in color. Remove the dark, oily strip that runs down its center before cooking to avoid a fishy taste.

This recipe for Grilled Bluefish with Pepper and Eggplant serves/makes: 4

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Main Ingredient: Bluefish
Preparation Method: Broiled/Grilled