Grilled Robalo with Holy Basil and Vegetable Skewers

Name: Grilled Robalo with Holy Basil and Vegetable Skewers
Yield: 1
Ingredients: 4 eggplant slices; 2 green bell pepper slices; 2 yellow bell pepper slices; 4 tomato slices; 1 100g robalo fillet; 1 lime; 1 tablespoon of bean sprout; Salt, thyme, salsa, and black pepper to taste; For the holy basil sauce; 1/2 teaspoon of grated coffee; 1 tablespoon of chopped onion; 1 tablespoon of sesame oil; 1 tablespoon of soy sauce; 1/3 cup white wine; 1 full teaspoon of ginger; 1 full teaspoon of holy basil

1
4 eggplant slices
2
2 green bell pepper slices
3
2 yellow bell pepper slices
4
4 tomato slices
5
1 100g robalo fillet
6
1 lime
7
1 tablespoon of bean sprout
8
Salt, thyme, salsa, and black pepper to taste
9
For the holy basil sauce
10
1/2 teaspoon of grated coffee
11
1 tablespoon of chopped onion
12
1 tablespoon of sesame oil
13
1 tablespoon of soy sauce
14
1/3 cup white wine
15
1 full teaspoon of ginger
16
1 full teaspoon of holy basil

Ingredients

1
4 eggplant slices
2
2 green bell pepper slices
3
2 yellow bell pepper slices
4
4 tomato slices
5
1 100g robalo fillet
6
1 lime
7
1 tablespoon of bean sprout
8
Salt, thyme, salsa, and black pepper to taste
9
For the holy basil sauce
10
1/2 teaspoon of grated coffee
11
1 tablespoon of chopped onion
12
1 tablespoon of sesame oil
13
1 tablespoon of soy sauce
14
1/3 cup white wine
15
1 full teaspoon of ginger
16
1 full teaspoon of holy basil

Directions

1
For the fish
2
Season the vegetables with salt and pepper, and grill them. Reserve
3
Season the robalo with lime, olive oil, thyme, and salt, and grill it
4
Place the robalo in the center of a plate and arrange the vegetables around it
5
For the sauce
6
Saute the onion in olive oil
7
Add the remaining sauce ingredients and let it reduce
8
Assembly
9
Brush the fish with the sauce
10
Garnish with parsley, a pimento finger slice, and chopped salsa.