- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
In this beautiful and super-simple recipe from Tom Colicchio, he makes a marinade with olive oil, chiles and a mess of fresh herbs that he uses to marinate eggplant before and after it's grilled for extra flavor. Try this technique with other vegetables like peppers, summer squash, carrots – whatever is in season and at it's best!
Ingredient:
- 3 cups loosely packed small mixed herbs, such as dill sprigs, Thai basil, cilantro and parsley leaves
- 1 cup extra-virgin olive oil
- 1/3 cup fresh lime juice, plus lime wedges for serving
- 4 Fresno chiles, thinly sliced
- 1 tablespoon fish sauce
- 2 medium eggplants, cut crosswise into 1/2-inch-thick rounds
- Kosher salt
- Pepper
- Canola oil, for brushing
- 4 (8-ounce) skin-on wild sea bass fillets (about 1 to 1 1/2 inches thick)
