Grilled Bonito Andalouse
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 2 | large |
onions
chopped |
|
| 2 | medium |
sweet red bell peppers
seeded and chopped |
*
|
| 2 | stalks |
celery
chopped |
*
|
| 1 | large |
egg plant
cut into 1/2 inch cubes |
* |
| 1 | cup |
white wine
dry |
*
|
| 1 | tablespoon |
seasoning
or to taste, bajan |
* |
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | x |
salt and white pepper
|
* |
| 1 | dash |
bajan pepper sauce
|
* |
| 4 | each |
tomatoes
skinned, seeded, chopped |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 6 | each |
bonito fillets
|
* |
| 1 | x |
vegetable oil
for grilling |
*
|
| ¼ | cup |
butter
salted, melted |
|
| 1 | x |
salt and white pepper
|
* |
| 2 | tablespoons |
parsley leaves
chopped |
|
| 4 | cups |
long grain rice
cooked, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 2 | large |
onions
chopped |
|
| 2 | medium |
sweet red bell peppers
seeded and chopped |
*
|
| 2 | stalks |
celery
chopped |
*
|
| 1 | large |
egg plant
cut into 1/2 inch cubes |
* |
| 237 | ml |
white wine
dry |
*
|
| 15 | ml |
seasoning
or to taste, bajan |
* |
| 2.5 | ml |
thyme
dried |
*
|
| 1 | x |
salt and white pepper
|
* |
| 1 | dash |
bajan pepper sauce
|
* |
| 4 | each |
tomatoes
skinned, seeded, chopped |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 6 | each |
bonito fillets
|
* |
| 1 | x |
vegetable oil
for grilling |
*
|
| 59 | ml |
butter
salted, melted |
|
| 1 | x |
salt and white pepper
|
* |
| 3E+1 | ml |
parsley leaves
chopped |
|
| 946 | ml |
long grain rice
cooked, optional |
*
|
Directions
Light the grill or charcoal 1 hour before cooking.
In a sauté pan, heat the olive oil and sauté the garlic until lightly browned.
Add the onion and bell peper, and celery and sauté for 10 minutes.
Add the eggplant, white wine, and thyme, and Bajan seasoning.
Season with salt, pepper, and Bajan pepper sauce and simmer 15 minutes.
Stir occasionally to prevent sticking and ensure even cooking [be sure wine doesn't all boil away].
Add the tomatoes and chopped parsley, adjust the seasonings, and heat only long enough for all to be hot.
Make a marinade of a equal parts of lime juice, olive oil, a bit of dill and a bit of rosemary.
Marinate fish for about 15 minutes.
When the grill is ready, brush the rack with oil.
Grill fish about 4 minutes on each side (depends on the thickness of the fish).
To serve, put a scoop of rice on each plate, top with the Andalouse sauce and then the fish.
