Slice eggplant about ¼ inch. Marinate in olive oil, garlic and thyme for 30 minutes. Grill each side, rotating 90 degrees once, just long enough to create grill marks and set aside.
500g canned tomato
half a bunch basil
5 T olive oil
50g tomato sauce
Sweat half the garlic and half the olive oil in a saute pan until aromatic and slightly translucent. Add chopped, canned whole tomatoes and cook for 15 minutes. In a second saute pan, add remaining oil and garlic and cook peeled and diced eggplants until tender. Combine tomato and eggplant into one pan and add herbs and cook until desired consistency. When ready to plate, add capers and tomato sauce and season well.
4 5oz. filets Monkfish
3 T flour (all purpose or Wondra)
3 T blended oil
Preheat oven to 475 degrees. Heat blended oil in heavy bottomed, oven-safe saute pan over medium high heat. Dust lightly one side of each seasoned monkfish filet with flour. Add fish to pan, flour side down and immediately put in oven until internal temperature reaches 115 degrees for medium-rare or 125-130 degrees for more medium (cooked through). Remove from oven and rest fish with sear side up for an additional minute. Place on cutting board, sear side down, and slice in inch slices.
To present, place grilled eggplant on a plate, spoon tomato and eggplant mixture onto sliced eggplant. Place monkflsh on top of eggplant, season with salt and pepper and garnish.
Chef Robert Sisca of Bistro Du Midi in Boston is participating in the Seond Annual WGBH Food and Wine Festival, coming back to Guest St. this September 19-21.
MORE FESTIVAL INFO
BISTRO DU MIDI
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About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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