ROASTED FISH WITH TOMATO-GLAZED
EGGPLANT, GARLIC, AND CAPERS
Maggiano's Little Italy Copycat Recipe
6 oz. of the fish of your choice
salt and pepper to taste
eggplant batons 1 1/2 inch by 3/8 inch
1 1/2 ounces oil of choice
2 ounces stewed tomatoes
1 teaspoon garlic, freshly chopped
1 teaspoon capers
1 teaspoon parsley
1/2 ounce basil oil
Preparation: Season fish with salt and pepper. Saute on griddle for 2 to 3 minutes evenly coloring on non-skin side face of fish. Finish roasting on sizzler platter in 500 degree oven. About 8 minutes for a 1 inch thick piece of fish. In a saute pan, heat oil of choice over a high flame. Add eggplant batons. Evenly brown on one side and then finish browing on the other side. Season with salt and pepper. Add garlic and lightly toast. Add stewed tomatoes and then finish with capers and parsley.
To Plate: Place fish on white oval platter. On a diagnonal angle. Place garnish over fish. Drizzle basil oil around fish.
Note: Eggplant should be cut so that there is skin in contact with each piece of eggplant. Use smallest eggplant.