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(Serves 4)
Dishy recipe note: Picture yourself all in white while gazing out upon the deep blue sea at a Greek Taverna. Light in calories and rich in flavor, this traditional Greek preparation for fish is food for your inner Goddess.
1 cup diced boiling potatoes (about 2 potatoes)
2 teaspoons olive oil
2 teaspoons minced garlic
1 cup eggplant, diced (about ½ small eggplant)
1 cup zucchini, diced (about 1 small zucchini)
1 cup yellow squash, diced (about 1 small squash)
3 Tablespoons fresh oregano, minced (1 Tablespoon if using dried)
3 cups fresh diced plum tomatoes (about 4 tomatoes)
2 lemons, cut into halves
1# fresh snapper (or other firm fleshed fish)
kosher salt and fresh ground black pepper
Pre-heat the grill to a medium setting.
Peel potatoes and cut into ½" dice. Heat a large, straight sided skillet. Add 2 cups water and ½ teaspoon salt. Bring to a boil. Add diced potatoes and blanch in the boiling water for 3 minutes, just until starting to soften. Drain potatoes, reserving cooking liquid. Set potatoes aside. To same pan, add the olive oil and heat through over medium heat. Swirl to cover bottom of pan. Sauté garlic until fragrant, about 1 minute. Add eggplant, zucchini and squash and sauté for another 5 minutes. Add diced tomatoes and oregano and cook another 5 minutes until heated through and starting to fall apart. If the pan is dry, add a little of the reserved potato cooking liquid.
While the vegetables are cooking, grill the lemons and fish. Spray the grill with non-stick spray. Place lemon halves, cut side down, on the hottest part of the grill, and cook until charred and fragrant. Season the fish on both sides with salt and pepper. Grill the fish, skin side down, with the grill covered, about 6 minutes or just until it is starting to flake.
To serve. Place a bed of vegetables on the plate, top with a piece of the fish and squeeze the charred lemon over all.
By: Carolyn O'Neil MS RD
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