Grilled Sea Bass with Eggplant, Tomato & Herb Salad

Name: Grilled Sea Bass with Eggplant, Tomato & Herb Salad
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)

azestforlife.com

Nothing better than really fresh fish with a wonderful vegetable preparation. Sea Bass has a meaty texture and pairs well…

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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)