Basil-Coated Grilled Sturgeon With Eggplant

• 6 tablespoons olive oil, divided
• 1 large sweet onion, halved and cut into 1/4-inch slices
• 1 teaspoon coarse salt, divided
• 1 tablespoon sherry vinegar
• 2 cups loosely packed fresh basil leaves, chopped
• 3/4 teaspoon freshly ground pepper, divided
• 2 (1-inch thick) sturgeon or swordfish steaks (about 1 1/2 pounds)
• 1 medium eggplant, unpeeled and cut crosswise in 1-inch slices
• Garnish: fresh basil sprigs

1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add onion. Cover and cook 5 minutes. Uncover and saute 10 minutes or until onion is lightly browned. Stir in 1/4 teaspoon salt and vinegar. Set aside, and keep warm.
2. Stir together 2 tablespoons olive oil, basil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread mixture on both sides of fish.
3. Brush eggplant with remaining olive oil; sprinkle with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
4. Grill fish and eggplant, covered with grill lid, over high heat (400u0b0 to 500u0b0) 3 to 4 minutes on each side or until fish flakes with a fork and eggplant slices are done.
5. Cut steaks in half. Serve with eggplant, onion, and Dried-Tomato Tapenade. Garnish with fresh basil sprigs.

olive oil, sweet onion, coarse salt, sherry vinegar, basil, freshly ground pepper, eggplant, fresh basil sprigs

Taken from www.myrecipes.com/recipe/basil-coated-grilled-sturgeon-with-eggplant (may not work)