Serves: 4
Total Calories: 46

FOR THE VEGETABLES:
1 large fennel bulbs, stalks removed
1 large Japanese eggplant
extra-virgin olive oil
kosher salt
freshly ground black pepper
1 cup finely chopped ripe tomato

FOR THE DRESSING:
2 tablespoons extra-virgin olive oil
1 tablespoon fresh orange juice
1 tablespoon balsamic vinegar
1 tablespoon finely chopped fresh mint
1/2 teaspoon kosher salt
1/4 teaspoon grated fresh ginger
1/4 teaspoon freshly ground black pepper

4 escolar fillets or tuna fillets, about 6 ounces and 1 inch thick

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.

Nutritional Facts:

Serves: 4
Total Calories: 46
Calories from Fat: 30

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