Red Snapper And Eggplant With Red Bell Pepper Sauce

CATEGORY	CUISINE	TAG	YIELD
Eggs	Asian	September 1	1	Servings

INGREDIENTS

1	T	Olive oil
2		Red bell peppers, sliced
		thin
3/4	t	Minced garlic
2	t	Fresh lemon juice, or to
		taste
		Olive oil for brushing pan
		and eggplant
1		Eggplant, preferably Asian
		about 6 inches long
		and 2 1/2 inches
		wide
		Two, 6- to 7-ounce red
		snapper fillets
		skinned
1	T	Thinly sliced fresh mint
		leaves plus
		additional for garnish if
		desired

INSTRUCTIONS

Make sauce:  In a large skillet heat oil over moderately high heat
until hot but  not smoking and cook peppers and garlic, stirring, 10
minutes, or  until peppers are tender. Transfer pepper mixture to a
blender and  blend with lemon juice until smooth. Season sauce with
salt and  pepper and keep warm.  Preheat broiler and light brush a
small shallow baking pan with oil.  Cut four 1/4-inch-thick lengthwise
slices from eggplant, reserving  remainder for another use. Rinse fish
fillets and pat dry. Season  fillets with salt and pepper and arrange,
skinned side down, in  prepared pan. Sprinkle each fillet with 1/2
tablespoon mint.  Arrange 2 eggplant slices on each fillet, covering
mint completely and  overlapping eggplant slices slightly, and brush
them lightly with oil.  Broil fillets about 4 inches from heat until
fillets are just cooked  through and eggplant is golden, about 5
minutes.  Divide sauce between 2 plates and arrange fillets, brushed
with pan  juices, on top sauce. Garnish with additional mint.  Serves
2.  Gourmet September 1994  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 243 Calories From Fat: 130 Total Fat: 14.7g Cholesterol: 1.2mg Sodium: 17.6mg Potassium: 1102.9mg Carbohydrates: 28.5g Fiber: 15.8g Sugar: 11.8g Protein: 5.4g