Grilled Fish Fillet with Couscous Tomato Salsa and Smoked Eggplant Puree

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Delicious fish fillets with smoky eggplant pureeSuggested by my cousin, I tried this recipe and it came out quite well. Its base is made with a layer of smoky eggplant puree which is topped with tangy and delicious couscous salsa right below delicately grilled fish fillets. Before serving, I've drizzled some paprika infused mayonnaise to finish the garnish. You can use your preferred fish variety but make sure the fillets are fresh and firm. If couscous is not available in your locality, replace it with bulgur wheat which is quite easily available in superstores. I used my roof garden eggplants hence got the best smoky puree. Instead of eggplants, you can also use bottle gourd. Let's make this exotic fish recipe which melts in your mouth leaving so many flavors.

Delicious fish fillets with smoky eggplant puree
Grilled Fish Fillet with Couscous Tomato Salsa and Smoked Eggplant Puree

Grilled fillets of fish with tangy couscous tomato salsa

Enjoy this delicious grilled fish recipe which combines several unique flavors made from smoked eggplants and tangy salsa in one fulfilling platter of goodness.

Preparation Time: 30 minutes
Cooking time: 1 hour 10 minutes
Servings: 4

  • 4 big fish fillets
  • 4 eggplants (nice and big)
  • 3/4 cup couscous
  • 2 cups fish or chicken stock
  • 4 to 5 tsp light soy sauce
  • 1 tsp Thai chili paste
  • 2 big tomatoes (finely chopped)
  • small bunch of parsley (finely chopped)
  • 1 small white onion (finely chopped)
  • 2 tsp lime juice
  • 1/4 tsp black pepper powder
  • 1/4 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp butter
  • 1 tsp sweet paprika paste
  • 1/4 cup mayonnaise
  • 5 to 6 tsp extra virgin olive oil
  • salt to taste


  1. Mix soy sauce, Thai chili paste, olive oil and a pinch of salt in a bowl.
  2. Apply this marinade on fish fillets and keep aside.
  3. Add 1/5 tsp salt in chicken stock and bring it to a boil.
  4. Add couscous in it and simmer till the stock is reduced and absorbed by the cereal.
  5. Although there are 4 to 5 different ways to get the smoky flesh of eggplants, I prefer to use the simplest one everyone can complete at their home with ease.
  6. But, before doing that, we'll finish two more important steps.
  7. Mix sweet paprika in mayonnaise and pulse it in a blender for half a minute. Keep aside.
  8. Take a large bowl and add boiled couscous, chopped tomatoes, chopped white onion, chopped parsley, lime juice and salt in it.
  9. Mix everything well with a spatula and keep the bowl aside.
  10. Roast all the eggplants on your gas stove keeping the skin intact on a low flame for about 30 to 40 minutes.
  11. Pierce with a fork or needle to see if the eggplants are done well from inside or not.
  12. Scrape the charred outer skin and take out the smoky flavored eggplant flesh in a blender.
  13. Add black pepper powder, garlic powder, onion powder, butter and salt in it.
  14. Pulse for a minute to form a smooth and creamy smoked eggplant puree.
  15. Grill marinated fish fillets in a preheated oven at 200 degrees for 4 minutes on each side.
  16. Make a layer of smoky eggplant puree on the serving plate.
  17. Top it with generous helping of tangy couscous salsa.
  18. Carefully arrange grilled fish fillet on top of it.
  19. Drizzle peppery mayonnaise around the main course to finish the garnish.
  20. Serve immediately with a glass of quality red wine.


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