Directions:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion. Cover and cook 5 minutes. Uncover and sauté 10 minutes or until onion is lightly browned. Stir in 1/4 teaspoon salt and vinegar. Set aside, and keep warm.
- Stir together 2 tablespoons olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mixture on both sides of fish.
- Brush eggplant with remaining olive oil; sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Grill fish and eggplant, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until fish flakes with a fork and eggplant slices are done.
- Cut steaks in half. Serve with eggplant, onion, and Dried-Tomato Tapenade. Garnish with fresh basil sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.19 Kcal (1772 kJ) | ||
| Calories from fat | 251.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.94g | 43% | |
|---|---|---|---|
| Cholesterol | 102.04mg | 34% | |
| Sodium | 682.68mg | 28% | |
| Potassium | 884.91mg | 19% | |
| Total Carbs | 14.13g | 5% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 4.61g | 18% | |
| Protein | 29.59g | 59% | |
| Vitamin C | 8.6mg | 14% | |
| Iron | 2.1mg | 12% | |
| Calcium | 72.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 104.25 Kcal (436 kJ) | ||
| Calories from fat | 61.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.88g | 43% | |
|---|---|---|---|
| Cholesterol | 25.14mg | 34% | |
| Sodium | 168.17mg | 28% | |
| Potassium | 217.99mg | 19% | |
| Total Carbs | 3.48g | 5% | |
| Sugars | 2.15g | 35% | |
| Dietary Fiber | 1.14g | 18% | |
| Protein | 7.29g | 59% | |
| Vitamin C | 2.1mg | 14% | |
| Iron | 0.5mg | 12% | |
| Calcium | 17.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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