grilled sea bass with marinated eggplant

Grilled Sea Bass with Marinated Eggplant

Fish Recipes

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In this beautiful and super-simple recipe from Tom Colicchio, he makes a marinade with olive oil, chiles and a mess of fresh herbs that he uses to marinate eggplant before and after it's grilled for extra flavor. Try this technique with other vegetables like peppers, summer squash, carrots – whatever is in season and at it's best!

Cooking Ingredients

    • 3 cups loosely packed small mixed herbs, such as dill sprigs, Thai basil, cilantro and parsley leaves

    • 1 cup extra-virgin olive oil

    • 1/3 cup fresh lime juice, plus lime wedges for serving

    • 4 Fresno chiles, thinly sliced

    • 1 tablespoon fish sauce

    • 2 medium eggplants, cut crosswise into 1/2-inch-thick rounds

    • Kosher salt 

    • Pepper

    • Canola oil, for brushing

    • Four 8-ounce skin-on wild sea bass fillets (about 1 to 1 1/2 inches thick)

Cooking Direction

    1. In a huge bowl, blend 1 1/2 cups of the spices with the olive oil, a portion of every one of the lime juice and chiles and the fish sauce. Season the eggplant with salt and pepper and add to the marinade. Cover and refrigerate for 2 hours.
    2. Light a barbecue or preheat a barbecue dish and oil the mesh. Eliminate the eggplant from the marinade, dismissing any spices and chiles, and barbecue over moderate intensity, turning, until cooked through and softly roasted, around 10 minutes. Return the eggplant to the marinade and let cool to room temperature. Keep the barbecue on.
    3. Season the fish with salt and pepper. Barbecue over moderate intensity, turning once, until cooked through and daintily singed, around 15 minutes. Move to a cutting board.
    4. Add the leftover spices, lime juice and chiles to the bowl with the eggplant; tenderly throw. Organize the eggplant on a platter with the barbecued fish and present with lime wedges.