Use black-olive vinaigrette for this delicious dish
You won’t need luck to make this St. Patrick’s dinner a success. Featuring a hearty eggplant sauce and a bright green pop of color courtesy of English peas, this recipe for striped bass and foil eggplant will make you want to pinch yourself. Keep reading to try your hand at this recipe courtesy of www.saltwatersportsman.com.
This is a dish easily prepared on the grill. All that’s required is a temperature-controlled grill, or any similar appliance that will do the job, so long as you can monitor the temperature for predictable results.
Grilled Striped Bass
- 4 striped bass fillets (6 ounces each)
- Olive oil
- 1⁄2 cup oil-cured black olives, chopped
- 1⁄2 cup blanched English peas
- 2 tablespoons balsamic vinegar
- 2 tablespoons shallots, minced
- 11⁄2 tablespoons sugar
- 2⁄3 cup extra virgin olive oil
- 1⁄4 cup mint, chopped
Mix together and reserve for serving over the fish.
- 4 Japanese eggplants
- 3 cloves garlic, cracked
- 4 tablespoons plain yogurt
- 1 tablespoon chili oil
- 2 tablespoons vinegar
- Salt to taste
- Drizzle the fillets with olive oil to coat and salt and pepper to taste.
- Place fillets on the grill at 400 degrees for 10 to 15 minutes, turning halfway through.
- Split eggplants lengthwise and slice into half-rounds.
- Wrap all the eggplant sauce ingredients in foil and cook on the grill at 400 degrees for 20 minutes.
- Add the striped bass, reseal, and cook for another 7 to 10 minutes.
- Remove from heat, transfer to a platter, and spoon black-olive vinaigrette over the top.