Spicy grilled salmon and eggplant

3 Servings

Ingredients

Quantity Ingredient
3 Fresh salmon steaks
1 Eggplant
3 Limes
2 Lemons
⅛ cup Olive oil
1 teaspoon Greek or italian seasoning
⅛ teaspoon Hot red pepper flakes
Fresh ground black pepper

Directions

From: dwalker@... (Derek X. Walker) Date: Mon, 15 Nov 1993 10:40:34 -0500 Remove stem and end of eggplant and slice on a diagonal, cutting slices approximately ¼-inch thick. Place salmon steaks and eggplant slices in a large, flat tupperware container. Cut lemons and limes in half and remove juice. Pour juice into a seperate bowl. Stir in olive oil, seasoning, pepper flakes and ground pepper. Pour over steaks and eggplant. Cover and marinate in refrigerator for 1 to 1-½ hours. Turn steaks over and rearrange eggplant for even marinading, once during process. Place steaks on a hot grill and cook on both sides until done. Add eggplant slices to grill when fish is half cooked. Grill eggplant slices on both sides.

Remove. Serve fish and vegetables with rice. Serve hot. Recipe by: Judy Dinardo-Namak, Kendall Park, NJ REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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