grilled flat fish in Provençal garlic-basil sauce

Ingredients

• 1 3/4 pounds flat fish (Saint Pierre), skinned and filleted
• 4 tomatoes
• 1 zucchini
• 1 eggplant
• 1 zucchini flower
• 1 small bowl of "pistou" (a Provençal garlic-basil olive oil sauce)
• 5 T beef or veal broth
• basil leaves for decoration
• 3 T olive oil or butter
• Pistou:
• 2 oz. olive oil
• 2 cloves garlic, finely chopped
• 1 bunch fresh basil, finely chopped
• Blend to a thick, pesto-like consistency

Directions

The Vegetables:
Cut the eggplant and the zucchini into four slices and grill them lightly. Briefly fry the zucchini flower at modest heat. Cut it in two. Drain it on paper towels. Cut the tomatoes into slices.

Fish:
Fry in olive oil or butter on a low flame. Turn 3-4 times so the fish cooks evenly toward the end of the frying time, approx. 30 minutes. Combine the "pistou" with the beef broth in a bowl. Top the baked fish with the sauce.

Serving:
Place a few slices of zucchini, eggplant and tomato on a plate and decorate it with the zucchini flower. Place the fried fish fillet next to the vegetables and pour the sauce over the fish.

Submitted 4/17/06.
Source:
Submitted By: l mandrake

grilled flat fish in Provençal garlic-basil sauce