3 fresh salmon steaks 1 eggplant 3 limes 2 lemons 1/8 cup olive oil 1 tsp. Greek or Italian seasoning 1/8 tsp. hot red pepper flakes Fresh ground black pepper
Remove stem and end of eggplant and slice on a diagonal, cutting slices approximately 1/4-inch thick. Place salmon steaks and eggplant slices in a large, flat tupperware container.
Cut lemons and limes in half and remove juice. Pour juice into a seperate bowl. Stir in olive oil, seasoning, pepper flakes and ground pepper. Pour over steaks and eggplant.
Cover and marinate in refrigerator for 1 to 1-1/2 hours. Turn steaks over and rearrange eggplant for even marinading, once during process. Place steaks on a hot grill and cook on both sides until done. Add eggplant slices to grill when fish is half cooked. Grill eggplant slices on both sides. Remove. Serve fish and vegetables with rice. Serve hot.
Remove stem and end of eggplant and slice on a diagonal, cutting slices approximately 1/4-inch thick. Place salmon steaks and eggplant slices in a large, flat tupperware container.
Cut lemons and limes in half and remove juice. Pour juice into a seperate bowl. Stir in olive oil, seasoning, pepper flakes and ground pepper. Pour over steaks and eggplant.
Cover and marinate in refrigerator for 1 to 1-1/2 hours. Turn steaks over and rearrange eggplant for even marinading, once during process. Place steaks on a hot grill and cook on both sides until done. Add eggplant slices to grill when fish is half cooked. Grill eggplant slices on both sides. Remove. Serve fish and vegetables with rice. Serve hot.
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