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Citrus Marinated Mexican Grouper With Eggplant Caponata


Any moist, white fish may be used for this recipe, i.e. snapper, black cod, rockfish, seabass, etc. Sauce is enough for 4 servings of fish.


  • 1 medium zucchini, medium dice
  • 1 yellow summer squash, medium dice
  • 1 small to medium Italian eggplant, medium dice
  • 2 red bell peppers, medium dice
  • 1 yellow onion, medium dice
  • 1/4 cup minced garlic
  • 1 cup tomato paste
  • 1/2 cup balsamic vinegar
  • 1/4 cup capers rinsed
  • 1/2cup shredded basil

How to Prepare:

  1. Saute the zucchini, summer squash, eggplant and bell pepper in olive oil, salt and pepper until soft, then set aside in large bowl.
  2. In another saute pan sweat the onion until translucent and soft.
  3. Add the garlic and tomato paste, and continue to cook for 2-3 minutes.
  4. De-glaze the onion and tomato mixture with the balsamic vinegar, then add this mixture to large bowl of other other veggies.
  5. Add to the bowl the basil and capers and mix thoroughly.
  6. Adjust seasoning with salt and red chili flake. Serve.



Black Cod

White Seabass





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