Basil-Coated Grilled Sturgeon with Eggplant

Name: Basil-Coated Grilled Sturgeon with Eggplant
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 sprig Garnish: fresh basil; 1 teaspoon coarse salt, divided; 4 servings Dried-Tomato Tapenade; 1 medium eggplant, unpeeled and cut crosswise in 1-inch slices; 473 milliliters loosely packed fresh basil leaves, chopped; 6 Tbsps olive oil, divided; 1 teaspoons freshly ground pepper, divided; 1 Tbsp sherry vinegar; 1 large sweet onion, halved and cut into 1/4-inch slices; 680 grams (1-inch thick) sturgeon or swordfish steaks (about

Basil-Coated Grilled Sturgeon with Eggplant might be just the main course you are searching for. This recipe makes 4 servings with 467 calories, 35g of protein, and 33g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have garnish: basil sprigs, olive oil, swordfish steaks, and a few other ingredients on hand, you can make it. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion. Cover and cook 5 minutes. Uncover and saut 10 minutes or until onion is lightly browned. Stir in 1/4 teaspoon salt and vinegar. Set aside, and keep warm.

Ingredients you will need

Olive Oil