Basil-Coated Grilled Sturgeon with Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons olive oil, divided |
1 large sweet onion, halved and cut into 1/4-inch slices |
1 teaspoon coarse salt, divided |
1 tablespoon sherry vinegar |
2 cups loosely packed fresh basil leaves, chopped |
3/4 teaspoon freshly ground pepper, divided |
2 (1-inch thick) sturgeon or swordfish steaks (about 1 1/2 pounds) |
1 medium eggplant, unpeeled and cut crosswise in 1-inch slices |
dried-tomato tapenade |
garnish: fresh basil sprigs |
Directions:
1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion. Cover and cook 5 minutes. Uncover and sauté 10 minutes or until onion is lightly browned. Stir in 1/4 teaspoon salt and vinegar. Set aside, and keep warm.
2. Stir together 2 tablespoons olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mixture on both sides of fish.
3. Brush eggplant with remaining olive oil; sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Grill fish and eggplant, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until fish flakes with a fork and eggplant slices are done.
5. Cut steaks in half. Serve with eggplant, onion, and Dried-Tomato Tapenade. Garnish with fresh basil sprigs.
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