4 4-oz. arctic char filets
4 tablespoons olive oil
1 small eggplant, sliced crosswise, skin on
3 medium heirloom tomatoes, different colors, sliced crosswise
½ cup fresh basil chiffonade
To taste salt
To taste freshly ground black pepper
½ cup balsamic vinegar, reduced by half
Prepare charcoal grill or heat grill pan on stove over medium-high heat.
Brush each side of eggplant with olive oil. Season with salt and pepper.
Grill about 5 minutes on each side, or until eggplant is soft and charred slightly. Remove to a plate and keep warm while you prepare the fish.
Brush fish with olive oil and season with salt and pepper.
Grill for 2 to 3 minutes on each side for medium-rare, depending on thickness of the fish.
Arrange eggplant and tomato slices on a plate, alternating colors. Place fish on top, drizzle with balsamic reduction and top with basil chiffonade.
Courtesy of Shedd Aquarium’s Right Bite Program
