INGREDIENTS
4 TBSP. extra virgin olive oil
1 onion, 1/2 inch slices
8 oz. eggplant, peeled, cut into 1/2 inch slices
2 garlic cloves, minced
1 cup grape tomatoes, quartered
1 cup pitted Kalamata olives, coarsely chopped
2 tsp. balsamic vinegar
2 TBSP. chopped fresh basil
4 shark steaks, rinsed and patted dry
3 TBSP. extra virgin olive oil
1/4 tsp. salt
1 medium lemon, quartered
DIRECTIONS
Preheat grill to medium heat.
Brush 2 TBSP. oil on both sides of eggplant and onion slices.
Grill onions 1 minute on each side.
Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side until tender.
Allow to cool.
Increase grill to high.
Brush both sides of fish with 3 TBSP. oil, sprinkle with salt and pepper.
Cook fish 3 minutes on each side or until opaque in center.
Chop eggplant and onions and combine with remaining 2 TBSP. of oil and relish ingredients.
Serve over fish with lemon wedges.
Serves 4.
