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Vicki Beausoleil
 
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Default Grilled Bluefish with Eggplant



Grilled Bluefish With Eggplant

Cooking Time: 20 Minutes

4 Bluefish Fillet pieces (about 6 oz each)
2 Cloves Garlic, minced
1 large red Bell Pepper, cored, seeded and quartered
1/2 Eggplant, trimmed and cut into 1/2 inch slices
1/2 cup Olive Oil
1/4 cup Mint, minced
Salt and black Pepper - to taste

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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