Lots of flavours going on here, but they marry so well together.
Red Snapper, Eggplant, Rhubarb and Sweet Onion Relish
1 stick rhubarb, peeled and thinly sliced
1 tbsp sugar
1/4 cup olive oil
6 fillet red snapper, de-scaled, cleaned and trimmed
1 medium Vidalia onion, diced
2 small eggplants, diced
1 zucchini, diced
1/2 tsp chopped summer herbs (mint, chive, basil)
2 tbsp balsamic vinegar
Lemon wedges
In a shallow pot or frying pan, place the sliced rhubarb and add a ¼ cup of water. Sprinkle with a tablespoon of sugar and cover with a tight fitting lid. Slowly bring to a simmer, remove from heat, and allow to cool.
Next, preheat a good non-stick pan over medium-high heat with a splash of olive oil. Once the pan is hot, gently fry the seasoned red snapper, skin side down, for 2 – 3 minutes. Turn, and cook for an additional 2 minutes.
Remove from pan, place on a clean plate, cover with aluminum foil and keep warm.
In the same pan, add more olive oil, and begin to fry the onions until soft, tender, and light golden-brown, approximately 6 – 8 minutes.
Next, add the eggplant, and continue to cook for an additional 5 – 7 minutes, seasoning with salt and pepper.
Add the zucchini, freshly chopped summer herbs, and a splash of balsamic vinegar. Then add the poached rhubarb, and a little of the juice to moisten. Add the juices from the fish into the eggplant. Toss, season, and divide onto two plates.
Present the red snapper on top of the relish, drizzle with a little olive oil, and garnish with a side of lemon as needed.
Serves 2
Courtesy Michael Bonacini
http://www.oliverbonacini.com/home.aspx