INGREDIENTS

INSTRUCTIONS

Recipe by: Evan Kleiman, Cucina del Mare To prepare the pepper, remove
stem, seeds, and white ribs; cut into quarters. Cut squashes and
eggplant lengthwise into 1/4-inch thick slices o sticks. Use more
basil than parsley, Italian preferred.  Select 3 to 4 ripe but firm
tomatoes.  Heat a charcoal or gas grill or ridged stovetop griddle
until very  hot. Use a towel dipped in oil to rub onto the grids.
Lightly brush  the fish fillet and all sliced vegetables with oil.
Begin by grilling  the fish fille just until cooked through. (The flaky
structure of the  fish will become apparent.) Remove the fish from the
grill with a  spatula and set aside to cool. Then grill the veggies
until grill  marks are clearly visible and the vegetables soften.
Remove the  veggies from the grill with a spatula or tongs, and set
aside to cool.  When the fish is cool enough to handle, pull it apart
into small  pieces and remove any bones. Cut the pepper into thin
strips. In a  medium bowl, combin the fish, pepper strips, basil,
parsley, minced  garlic, extra-virgin olive oil, lemon juice and salt
and pepper to  taste. Cover the bowl with a kitche towel and set aside
to marinate  at room temperature. Cut the zucchini and eggplant into
thin  crosswise strips. Toss together in a small bowl and set aside.
Just before you are ready to serve grill the tomatoes. When soft,
transfer with a spatula to a plate. To make the bruschetta, grill the
bread slices o both sides. As you remove the bread from the grill,  rub
one side of each slice with the whole garlic clove and drizzle  with a
bit of oil. Flatten a tomato half onto each slice of bread,  rubbing it
into the bread. Place the bruschetta on a large platter.  Top each
piece with some zucchini and eggplant strips and spoon on  the fish
salad. Garnish with chopped parsley. Drizzle w/extra-virgin  olive oil.
Serve with lots of napkins.  Wm. Morrow, Publisher. Featured by Chefs
Mary Sue Milliken and Susan  Fenige on weekly radio program Good Food
on KCRW 89.9FM in Los  Angeles, feature recipes from their restaurant
(the Border Grill),  their cookbooks (Mesa Mexicana and City Cuisine),
or others'  cookbooks.  web page dated May 11, 1

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