Grilled Bonito Andalouse

• 1/4 cup olive oil
• 4 cloves garlic chopped
• 2 large onions chopped
• 2 medium sweet red bell peppers seeded and chopped
• 2 stalks celery chopped
• 1 large egg plant cut into 1/2 inch cubes
• 1 cup white wine dry
• 1 tablespoon bajan seasoning or to taste
• 1/2 teaspoon thyme dried
• 1 x salt and white pepper
• 1 dash bajan pepper sauce
• 4 each tomatoes skinned, seeded, chopped
• 1/4 cup parsley leaves fresh, chopped
• 6 each bonito fillets
• 1 x vegetable oil for grilling
• 1/4 cup butter salted, melted
• 1 x salt and white pepper
• 2 tablespoons parsley leaves chopped
• 4 cups long grain rice cooked, optional

1. Light the grill or charcoal 1 hour before cooking.
2. In a saute pan, heat the olive oil and saute the garlic until lightly browned.
3. Add the onion and bell peper, and celery and saute for 10 minutes.
4. Add the eggplant, white wine, and thyme, and Bajan seasoning.
5. Season with salt, pepper, and Bajan pepper sauce and simmer 15 minutes.
6. Stir occasionally to prevent sticking and ensure even cooking be sure wine doesn't all boil away.
7. Add the tomatoes and chopped parsley, adjust the seasonings, and heat only long enough for all to be hot.
8. Make a marinade of a equal parts of lime juice, olive oil, a bit of dill and a bit of rosemary.
9. Marinate fish for about 15 minutes.
10. When the grill is ready, brush the rack with oil.
11. Grill fish about 4 minutes on each side (depends on the thickness of the fish).
12. To serve, put a scoop of rice on each plate, top with the Andalouse sauce and then the fish.

olive oil, garlic, onions, sweet red bell peppers, stalks celery, egg plant, white wine, bajan seasoning, thyme, salt, bajan pepper, tomatoes, parsley, bonito fillets, vegetable oil, butter, salt, parsley, long grain rice

Taken from recipeland.com/recipe/v/grilled-bonito-andalouse-33547 (may not work)