Pan Roasted Monkfish Embraced by Eggplant
"A fully balanced fish dish that includes grilled eggplant slices, topped with an eggplant/tomato/caper mixture and then with a layer of fish and microgreens"
- FOR EGGPLANT SLICES
- FOR EGGPLANT MIXTURE
- FOR FISH
- Serving Size: 1 (420.7 g)
- Calories 579.2
- Total Fat - 46.7 g
- Saturated Fat - 8.4 g
- Cholesterol - 28.8 mg
- Sodium - 781.3 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 4.4 g
- Sugars - 10.5 g
- Protein - 21.9 g
- Calcium - 180.1 mg
- Iron - 1.4 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.2 mg
Grilled Eggplant Slices
Slice eggplant thin about 1/4 inch thick. Marinate in olive oil, garlic and thyme for up to 30 minutes.
Grill each side rotating 90 degrees once just long enough to create grill marks and set aside.
Sweat half of garlic and half of olive oil in a sauté pan until aromatic and slightly translucent.
Add chopped canned whole tomatoes and cook for 15 minutes.
In a second sauté pan add remaining oil and garlic and cook peeled and diced eggplants until tender.
Combine tomato and eggplant into one pan add herbs and cook until desired consistency.
When ready to plate add capers and tomato sauce and season well - tasting for desired seasoning.
*For the monkfish (or other fish substitution noted in ingredients)
Preheat oven to 475 degrees.
Season each side of fish lightly with salt and freshly ground black pepper. Heat oil in heavy bottomed oven safe sauté pan over med-high heat. Dust fish lightly one side with flour.
Add fish to pan flour side down and immediately place in the oven until internal temperature reaches 115 degrees F for medium rare or 125-130 F for more medium (cooked through), should take about 10-15 minutes depending on the thickness of the fish you are using.
Remove from the oven and rest fish with sear side up for additional minute or two. To slice, place on cutting board sear side down and slice 3/4 inch slices.
Place grilled eggplant slices on plate, spoon tomato and eggplant mixture onto sliced eggplant.
Place fish on top of tomato and eggplant mixture.
Season fish with salt and pepper, if necessary, and garnish with micro greens (optional)
NOTE: You basically want eggplant slices big enough to fit enough eggplant mixture and fish which means that a full eggplant may reap more than 4 slices, therefore, incorporate the extra eggplant from this step into the eggplant mixture step.
Tips & Variations
No special items needed.