Grilled Fish with Eggplant Salad and Tomato

Ingredients

• 4 fillets fish fillets
• 1 large eggplant
• 2 medium tomatoes
• 1 medium red bell pepper
• 2 cups lettuce
• 3 tbsp olive oil
• 1 medium lemon
• 1 tsp salt

Instructions

1. 1

   Slice the 1 large eggplant into 1/2 inch rounds and sprinkle with 1/2 tsp salt. Let sit for 10 minutes, then pat dry with paper towels.

2. 2

   Heat 1 tbsp olive oil in a grill pan or skillet over medium-high. Grill the eggplant slices until charred and tender, about 4 minutes per side. Remove and set aside.

3. 3

   While eggplant cooks, chop the 2 tomatoes and 1 red bell pepper into bite-size pieces. Tear the 2 cups lettuce into a large bowl.

4. 4

   Add the grilled eggplant, tomatoes, and red pepper to the bowl. Drizzle with 1 tbsp olive oil and the juice of 1/2 lemon. Toss gently and season with salt to taste.

5. 5

   Season the 4 fish fillets with the remaining 1/2 tsp salt. Heat 1 tbsp olive oil in the same pan over medium-high. Cook the fish until opaque and flaky, about 3-4 minutes per side.

6. 6

   Squeeze the remaining lemon juice over the fish. Serve the fish on top of the eggplant salad, with extra lemon wedges if desired.

7. 7

   Finish with a drizzle of olive oil and a pinch of salt over the salad just before serving.

Tools you’ll need

• grill pan or large skillet
• knife
• cutting board
• large bowl
• paper towels

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