Dinner recipes - Grilled Cod with Caponata

Grilled Cod with Caponata

Ingredients

·         2 tbsp. olive oil

·         2 tbsp. fresh lemon juice

·         1 tsp. minced garlic

·         1 tsp. dried oregano

·         1 tsp. salt

·         4 codfish steaks (see Note)

·         2 tbsp. olive oil

·         ½ c. chopped onion

·         1 each Italian frying pepper and orange and yellow bell peppers

·         2 tsp. minced garlic

·         1 medium eggplant, unpeeled

·         1 can tomato sauce

·         ½ c. raisins (we prefer golden)

·         2 tbsp. red-wine vinegar

·         2 tbsp. bottled capers

Directions

1.       Marinade: Mix ingredients in a large zip top bag. Add cod, seal; turn to coat. Leave at room temperature while preparing caponata.

2.      Caponata: Heat oil in a large nonstick skillet over medium heat. Add onion and peppers; sauté 2 minutes, or until soft. Add garlic; stir 30 seconds until aromatic. Add eggplant and, stirring often, cook 2 to 3 minutes. Stir in tomato sauce, cover; reduce heat and simmer, stirring twice, 12 minutes, or until eggplant is very tender.

3.      Meanwhile, heat outdoor grill or a stovetop ridged grill pan. Remove fish from bag; discard bag with marinade.

4.      Grill fish 4 to 6 in. from heat source on outdoor grill, 8 to 10 minutes in grill pan, turning once, until opaque at center.

5.      Add raisins, vinegar and capers to caponata. Cover and simmer 5 minutes to develop flavors.

6.      Serve fish with caponata on the side.