Grilled Bonito Andalouse

* Exported from MasterCook *

Grilled Bonito Andalouse

Recipe By : Adapted from Gulf Coast Fish by Roy F. Guste, p. 149
Serving Size : 1 Preparation Time :0:00
Categories : 2-Mc-Recipe 2-Tnt
A-Ok Grill
Sauces & Marinades Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
4 cloves garlic -- chopped
2 large onions -- chopped
2 medium bell pepper -- seeded and chopped
2 stalks celery -- chopped
1 large egg plant -- cut into 1/2" cubes
1 cup dry white wine
1 tablespoon Bajan seasoning -- or to taste
1/2 teaspoon dried thyme
salt, freshly ground white pepper
1 dash Bajan pepper sauce
4 tomatoes -- skinned, seeded
& chopped
1/4 cup fresh parsley -- chopped
6 bonito fillets
vegetable oil for grilling
1/4 cup salted butter -- melted
salt and freshly ground white pepper
2 tablespoons parsley -- chopped
4 cups cooked white rice -- optional

Light the grill or charcoal 1 hour before cooking. In a saute pan, heat
the olive oil and saute the garlic until lightly browned. Add the onion
and bell peper, and celery and saute for 10 minutes. Add the eggplant (I
didn't include as I didn't have any) , white wine, and thyme, and Bajan
seasoning. Season with salt, pepper, and Bajan pepper sauce and simmer 15
minutes. Stir occasionally to prevent sticking and ensure even cooking [be
sure wine doesn't all boil away]. Add the tomatoes and chopped parsley,
adjust the seasonings, and heat only long enough for all to be hot.

Make a marinade of a equal parts of lime juice (we used key limes), olive
oil, a bit of dill and a bit of rosemary. Marinate fish for about 15
minutes. When the grill is ready, brush the rack with oil. Grill fish
about 4 minutes on each side (depends on the thickness of the fish).

To serve, put a scoop of rice on each plate, top with the Andalouse sauce
and then the fish.



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NOTES : Keith caught a bonito on an offshore fishing trip. The fillets
were very red - looked more like beef than fish. We weren't sure
whether we'd be eating it or not! I used my new Gulf Coast Fish
cookbook. The book gives recipes for individual fish species and cross
references to recipes for other fish species that would also work. This
recipe, included with the Atlantic bonito was cross referenced from a grunt
recipe. I didn't use the eggplant as we didn't have any, but I bet it
would be good. I added the celery. The marinade is Busy's - not in the
book. The rice is our addition, too. I added the Bajan seasoning, as I
like it a lot. This sauce was really delicious, and so was the bonito!