Basil-Coated Grilled Sturgeon with Eggplant

Coastal Living
4 servings


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6 tablespoons olive oil, divided
1 large sweet onion, halved and cut into 1/4-inch slices
1 teaspoon coarse salt, divided
1 tablespoon sherry vinegar
2 cups loosely packed fresh basil leaves, chopped
3/4 teaspoon freshly ground pepper, divided
2 (1-inch thick) sturgeon or swordfish steaks (about 1 1/2 pounds)
1 medium eggplant, unpeeled and cut crosswise in 1-inch slices
Garnish: fresh basil sprigs


Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion. Cover and cook 5 minutes. Uncover and sauté 10 minutes or until onion is lightly browned. Stir in 1/4 teaspoon salt and vinegar. Set aside, and keep warm.

Stir together 2 tablespoons olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mixture on both sides of fish.

Brush eggplant with remaining olive oil; sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.

Grill fish and eggplant, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until fish flakes with a fork and eggplant slices are done.

Cut steaks in half. Serve with eggplant, onion, and Dried-Tomato Tapenade. Garnish with fresh basil sprigs.

Created date

June 2001