Grilled Sea Bass with Eggplant, Tomato & Herb Salad
Nothing better than really fresh fish with a wonderful vegetable preparation. Sea Bass has a meaty texture and pairs well…
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Cooking tools:
- Grill
- Stove
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Tongs
- Pastry brush
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 1 ½ - 2 pounds sea bass fillet, skin removed (not Chilean sea bass)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon fresh thyme sprigs
- 1 medium eggplant, about 1 pound
- 1 ½ tablespoons extra virgin olive oil
- ⅓ cup extra virgin olive oil
- 4 medium garlic cloves, peeled
- 2 tablespoons shallots, peeled, small dice
- ¼ cup good red wine vinegar, I've used Pinot Nior
- ⅛ teaspoon fresh cracked black pepper
- ¼ teaspoon sea salt
- ¼ teaspoon pure cane sugar
- 1 ½ teaspoons fresh thyme leaves
- ¾ teaspoon fresh rosemary leaves
- 4 shakes cayenne pepper
- 1 cup colorful cherry tomatoes, washed, dried, cut in half
- 2 tablespoons small basil leaves, optional (extra thyme & rosemary sprigs for garnish)
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