Grilled Bonito Andalouse

Title:
Grilled Bonito Andalouse

Yield:
1 Servings

Categories:
2-mc-recipe,
2-tnt,
Grilling,
Sauces
& ma




Ingredients:





   1/4 c  Olive oil


     4    Cloves garlic; chopped


     2 lg Onions; chopped


     2 md Bell pepper; seeded and


          -chopped


     2    Stalks celery; chopped


     1 lg Egg plant; cut into 1/2"


          -cubes


     1 c  Dry white wine


     1 tb Bajan seasoning; or to taste


   1/2 ts Dried thyme


          Salt; freshly ground white


          -pepper


     1 ds Bajan pepper sauce


     4    Tomatoes; skinned, seeded &


          -chopped


   1/4 c  Fresh parsley; chopped


     6    Bonito fillets


          Vegetable oil for grilling


   1/4 c  Salted butter; melted


          Salt and freshly ground


          -white pepper


     2 tb Parsley; chopped


     4 c  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.


 


 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!


 Recipe by: Adapted from Gulf Coast Fish by Roy F. Guste, p. 149 Posted to


 TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris


 
on Aug 17, 1997