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Ingredientes
- Extra virgin olive oil, for grilling
- 1 1/2 lb Fish fillet
- 1 lrg Red bell pepper
- 1 x Zucchini
- 1 x Crookneck squash
- 1 sm Eggplant
- 1 bn Fresh basil leaves roughly minced Minced parsley
- 2 x Garlic cloves,chopped
- 1 x Garlic clove, whole
- 1 x Lemon, juice Salt and pepper
- 3 lrg Tomatoes, cut in half
- 6 slc Italian bread, 1/2 inch thic Minced parsley, handful
Direcciones
- To prepare the pepper, removestem, seeds, and white ribs; cut into quarters. Cut squashes and eggplant lengthwise into 1/4-inch thick slices o sticks. Use more basil than parsley, Italian preferred. Select 3 to 4 ripe but hard tomatoes.
- Heat a charcoal or possibly gas grill or possibly ridged stovetop griddle till very warm. Use a towel dipped in oil to rub onto the grids. Lightly brush the fish fillet and all sliced vegetables with oil. Begin by grilling the fish fille just till cooked through. (The flaky structure of the fish will become apparent.) Remove the fish from the grill with a spatula and set aside to cold. Then grill the veggies till grill marks are clearly visible and the vegetables soften. Remove the veggies from the grill with a spatula or possibly tongs, and set aside to cold.
- When the fish is cold sufficient to handle, pull it apart into small pcs and remove any bones. Cut the pepper into thin strips. In a medium bowl, combin the fish, pepper strips, basil, parsley, chopped garlic, extra-virgin extra virgin olive oil, lemon juice and salt and pepper to taste. Cover the bowl with a kitche towel and set aside to marinate at room temperature. Cut the zucchini and eggplant into thin crosswise strips. Toss together in a small bowl and set aside.
- Just before you are ready to serve grill the tomatoes. When soft, transfer with a spatula to a plate. To make the bruschetta, grill the bread slices o both sides. As you remove the bread from the grill, rub one side of each slice with the whole garlic clove and drizzle with a bit of oil. Flatten a tomato half onto each slice of bread, rubbing it into the bread. Place the bruschetta on a large platter. Top each piece with some zucchini and eggplant strips and spoon on the fish salad. Garnish with minced parsley.
- Drizzle w/extra-virgin extra virgin olive oil. Serve with lots of napkins.
- on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature Mexicana and City Cuisine), or possibly others' cookbooks. web page dated May 11, 1
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 39 | 11% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 521mg | 22% |
| Potassium 946mg | 27% |
| Total Carbs 46.19g | 12% |
| Dietary Fiber 5.6g | 19% |
| Sugars 6.89g | 5% |
| Protein 30.03g | 48% |
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