Grilled Sturgeon and Eggplant
Stacked on warmed serving plates, these towers of eggplant, tomato, and curry-kissed grilled fish get a bright flavor boost from garlic chives, lemon juice, and chive and lemon oils. The oils are simple to make and keep on hand: blend fresh chopped chives (or lemon juice) and warm corn oil, then set aside to let the flavor infuse.
Ingredients
- Sturgeon Fillets - four, 5-ounce, cut 1-inch thick
- Curry powder - 2 teaspoons
- Salt and freshly ground pepper
- Olive oil
- Eggplant - 1, 1 eggplant, cut into eight 1/2-inch-thick slices
- Large Tomato - 1, cut into 4 slices
- Garlic chives
- Fresh lemon juice
- Chive- and lemon-infused oils
Instructions
Sprinkle the sturgeon fillets with curry powder, salt, and pepper. Drizzle oil over the fillets and rub the mixture into the surface of the fillets. Let stand for 5 to 10 minutes.
Meanwhile, season the eggplant and tomato slices with salt and pepper; drizzle lightly with oil. Let stand 5 to 10 minutes.
Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Lightly oil the cooking grate. Place the fillets in the center of the grate, coated side down. Grill 12 minutes, or until the fish flakes easily with a fork; turn once half-way through the grilling. Squeeze lemon juice over the fish after turning. Remove from the grill; keep warm.
Place eggplant slices on the cooking grate and grill for 2 minutes; rotate to form criss-cross grill marks. Continue grilling for 8 minutes, turning once half-way through the grilling. Squeeze lemon juice over the eggplant slices after turning. Remove from the grill; keep warm.
Push the coals into a circle, leaving the center of the fire grate empty. Place tomatoes in the center of the cooking grate, cover, and grill 4 minutes by indirect heat, turning once half-way through the grilling. Add garlic chives and grill for 2 minutes. Drizzle with lemon juice after turning.
To serve: Stack an eggplant slice, tomato slice, eggplant slice, and fish fillet on each warmed serving plate. Drizzle with chive oil and lemon oil. Arrange garlic chives over the tops.
