Total Calories: 46
TO PREPARE THE VEGETABLES: Cut the fennel bulb lengthwise into 1/2-inch slices, leaving the root end intact so it holds the slices together. Cut the eggplant crosswise into 1/2-inch coins. Brush or spray the fennel and eggplant with olive oil. Season with salt and pepper. Grill over Direct High heat until lightly charred on each side, turning once halfway through grilling time. The fennel will take 8 to 10 minutes. The eggplant will take 4 to 6 minutes. Transfer the fennel and eggplant to a cutting board and cut into 1/2-inch dice, removing and discarding the tough root end of the fennel. Place in a medium bowl and add the chopped tomato.
TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.
Pour the dressing over the grilled vegetables. Stir and set aside at room temperature while you grill the fish.
Brush or spray both sides of the escolar fillets with olive oil. Season with salt and pepper. Grill over Direct High heat until the fish is opaque in the center, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the vegetable mixture spooned on top.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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