Pesce Ala Griglia Recipe
Herb-marinated catch of the day served with olive tapenade, Ho Farms eggplant and tomato caponata, and a citrus butter sauce.
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Ingredients
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Fish and Marinade
Olive Tapenade
Caponata
Citrus Butter Sauce
Method
Fish and Marinade Preparation
- 1
Marinate the Fish
In a bowl, combine olive oil, chopped fresh herbs, minced garlic, lemon juice, salt, and black pepper. Add the fish fillets and coat well. Marinate in the refrigerator for at least 30 minutes.
- 2
Olive Tapenade Preparation
- 3
Caponata Preparation
- 4
Cook the Caponata
In a large skillet, heat olive oil over medium heat. Add diced eggplant, chopped onion, and celery; sauté for about 5-7 minutes. Add diced tomatoes, red wine vinegar, sugar, salt, and black pepper. Cook for an additional 10-15 minutes until the vegetables are tender.
Citrus Butter Sauce Preparation
- 5
Make the Citrus Butter Sauce
In a small saucepan, melt butter over low heat. Stir in orange juice, lemon juice, salt, and black pepper. Allow it to simmer for a few minutes until combined.
Serving
- 6
Plate the Dish
On a serving plate, place the grilled fish fillet. Top with olive tapenade, serve the eggplant and tomato caponata on the side, and drizzle with citrus butter sauce. Enjoy!
