olive oil -- for grilling
1-1/2 pounds fish fillet
1 large red bell pepper
1 zucchini
1 crookneck squash
1 small eggplant
1 bunch fresh basil leaves -- roughly
- chopped
chopped parsley
2 garlic cloves -- minced
1 garlic clove -- whole
1 lemon -- juice
salt and pepper
3 large tomatoes -- cut in half
6 slices Italian bread -- 1/2 inch
- thick
chopped parsley -- handful
Instructions:
To prepare the pepper, remove stem, seeds, and white ribs; cut into
quarters. Cut squashes and eggplant lengthwise into 1/4-inch thick
slices o sticks. Use more basil than parsley, Italian preferred. Select
3 to 4 ripe but firm tomatoes. Heat a charcoal or gas grill or ridged
stovetop griddle until very hot. Use a towel dipped in oil to rub
onto the grids. Lightly brush the fish fillet and all sliced vegetables
with oil. Begin by grilling the fish fillet just until cooked through.
(The flaky structure of the fish will become apparent.) Remove the
fish from the grill with a spatula and set aside to cool. Then grill
the veggies until grill marks are clearly visible and the vegetables
soften. Remove the veggies from the grill with a spatula or tongs,
and set aside to cool. When the fish is cool enough to handle, pull
it apart into small pieces and remove any bones. Cut the pepper into
thin strips. In a medium bowl, combine the fish, pepper strips, basil,
parsley, minced garlic, extra-virgin olive oil, lemon juice and salt
and pepper to taste. Cover the bowl with a kitchen towel and set aside
to marinate at room temperature. Cut the zucchini and eggplant into
thin crosswise strips. Toss together in a small bowl and set aside.
Just before you are ready To serve grill the tomatoes. When soft,
transfer with a spatula to a plate. To make the bruschetta, grill
the bread slices o both sides. As you remove the bread from the grill,
rub one side of each slice with the whole garlic clove and drizzle
with a bit of oil. Flatten a tomato half onto each slice of bread,
rubbing it into the bread. Place the bruschetta on a large platter.
Top each piece with some zucchini and eggplant strips and spoon on
the fish salad. Garnish with chopped parsley. Drizzle with extra-virgin
olive oil.
