12/18/2006
Lynn's
Barbecued Fish with Roasted Eggplant Sauce
2 large eggplants
2 tablespoons olive oil
1 head garlic
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt and freshly ground pepper
2 tablespoons olive oil, for cooking fish
1 lb. white-fleshed or oily fish fillets, skinned
Preheat oven to 425°F. Brush eggplant with oil and place on baking sheet
with whole head of garlic. Bake 30 minutes or until eggplant and garlic are soft
to touch and eggplant skin is darkened and blistered. Cool.
Peel eggplant. Chop flesh and place in food processor blender. Cut top off
garlic and squeeze flesh over eggplant. Process until smooth. Pour in oil, lemon
juice, and salt and pepper and blend well.
Preheat barbecue, grill, or broiler and brush well with oil to prevent fish from
sticking. Brush fillets with oil. Season with salt and pepper. Cook 2 to 3
minutes per side or until fish is opaque and beginning to flake when tested.
Serve with eggplant sauce
Four fifths of all our troubles in this life would disappear, if
we would only sit down and keep still.
- Calvin Coolidge