Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Grilled Bluefish With Eggplant
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- #18477
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 bluefish fillet pieces (about 6 ounce each)
2 cloves garlic, minced
1 large red bell pepper, cored, seeded and quartered
1/2 eggplant, trimmed and cut into 1/2 slices
1/2 cup olive oil
1/4 cup mint, minced
salt and black pepper, to taste
directions
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.
added by
luckytrim
nutrition data
296 calories, 14 grams fat, 6 grams carbohydrates, 35 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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