Bluefish Grilled With Caponata

Preparation

1. Step 1

   Cut the eggplant into a small dice. Place in a bowl and toss with 1 tablespoon salt. After 30 minutes, rinse, drain and spread the eggplant on several thicknesses of paper towel; roll it up and squeeze out excess moisture.

2. Step 2

   In a large skillet, heat 2 tablespoons oil over medium heat. Add the eggplant, fennel, red pepper, onion and garlic. Sauté about 15 minutes, until very tender. In a bowl, whisk the tomato paste and anchovy paste with the wine; stir mixture into vegetables in skillet. Fold in the olives and capers. Remove caponata from heat and fold in the parsley.

3. Step 3

   Prepare a very hot grill or heat oven to 400 degrees. Lightly brush four pieces of heavy-duty foil, about 12 by 18 inches, with remaining oil. Place a bluefish fillet, skin side down, in the center of each. Season each with salt and spread with caponata. Enclose the fillets in foil, leaving some air space; crimp edges tightly to seal.

4. Step 4

   Place packages on the grill, close lid and cook about 10 minutes, or cook in oven directly on rack, about 10 minutes. Remove packages, open them and use a wide spatula to slide each fillet with its topping off the skin, which should stick to the foil. Transfer fish to a serving platter or to four dinner plates.