Ingredients
- 1 small eggplant, about 10 ounces salt
- 3 tablespoons extra virgin olive oil
- ½ cup diced fennel root
- ½ cup diced red bell pepper
- 1 cup diced red onion
- 3 cloves garlic, sliced
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 tablespoons dry red wine
- ¼ cup quartered pitted black olives
- 1 tablespoon capers
- 2 tablespoons minced flat-leaf parsley
- 4 bluefish fillets, about 8 ounces each
- Nutritional Information
Nutritional analysis per serving (4 servings)
431 calories; 20 grams fat; 3 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 47 grams protein; 133 milligrams cholesterol; 287 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Cut the eggplant into a small dice. Place in a bowl and toss with 1 tablespoon salt. After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.
- In a large skillet, heat 2 tablespoons oil over medium heat. Add the eggplant, fennel, red pepper, onion and garlic. Sauté about 15 minutes, until very tender. In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet. Fold in the olives and capers. Remove caponata from heat and fold in the parsley.
- Prepare a very hot grill or heat oven to 400 degrees. Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil. Place a bluefish fillet, skin side down, in the center of each. Season each with salt and spread with caponata. Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.
- Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes. Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil. Transfer fish to a serving platter or to four dinner plates.
45 minutes
Dining and Cooking