Grilled Bluefish With Eggplant Recipe

Ready in: < 30 minutes
Serves/Makes: 4

Ingredients:
4 Bluefish Fillet pieces (about 6 oz each)
2 Cloves Garlic, minced
1 large red Bell Pepper, cored, seeded and quartered 
(or 2 smaller)
1/2 Eggplant, trimmed and cut into 1/2 slices
(I did 1 eggplant, trimed and cut in ~1sm width)
1/2 cup Olive Oil
1/4 cup Mint, minced
Salt and black Pepper - to taste

Directions:

Preheat oven. 
Combine olive oil, mint and garlic (may use some more than in recipe); 
brush on eggplant slices and bell pepper and 
broil until tender (~8 minutes), turning once. 
Set aside to cool;
Move to bake 375 Brush oil mixture over Bluefish Fillets, season with salt and pepper and grill until just opaque through (~12 minutes). 

Meanwhile, cut eggplant and bell pepper into strips and put in bowl; 
drizzle remaining oil mixture over; 
season with salt and pepper and mix well. 
Arrange Bluefish on plates, 

spoon eggplant salad alongside and serve.