Blue-Eye Trevalla With Babaghanoush Recipe

Cooking Directions

• STEP 1.Preheat a skillet over medium heat and add a drizzle of olive oil.
• STEP 2.Season the blue-eye trevalla fillets with salt and pepper, then place them in the skillet.
• STEP 3.Cook the fish for 3-4 minutes on each side, or until it is cooked through and flakes easily with a fork.
• STEP 4.While the fish is cooking, prepare the babaghanoush by roasting the eggplant in the oven until it is soft and charred.
• STEP 5.Once the eggplant is cooked, scoop out the flesh and place it in a food processor along with tahini, garlic, lemon juice, and olive oil. Blend until smooth.
• STEP 6.Serve the pan-seared blue-eye trevalla fillets with a generous dollop of babaghanoush on top.

Cooking Tips

• If you don't have blue-eye trevalla, you can use any other white fish fillets such as cod, haddock, or tilapia.
• For extra flavor, sprinkle some chopped fresh herbs such as parsley or mint over the fish before serving.
• Serve the dish with a squeeze of fresh lemon juice for a burst of citrus flavor.

Storage and Serving

• Leftover fish and babaghanoush can be stored in separate airtight containers in the refrigerator for up to 2 days.
• Reheat the fish in a preheated oven at 350°F for about 10 minutes, or until heated through.
• Serve the fish and babaghanoush hot, either as a main dish or as a filling for pita sandwiches.