2 cloves garlic, peeled, halved, very finely sliced
¼ teaspoons finely ground dried red pepper flakes
¼ teaspoons ground cumin
2 sprigsfresh mint
1 zucchini, cut diagonally into 4 long 5-mm thick slices
1 small eggplant, cut into 4 slices sized about the same as the zucchini
1 red bell pepper, cut into 4 slices sized about the same as the zucchini
1 ellow bell pepper, cut into 4 slices sized about the same as the zucchini
40 ml olive oil
35 ml white wine vinegar
Recipe preparation steps
Season the flour with salt and pepper. Dredge the fish fillets through the flour and shake off any excess. Heat the grapeseed oil in a frying pan over high heat. Fry the fillets until the outside is crisp and lightly browned. Drain on a rack.
Wipe the fish fillets gently with a piece of absorbent paper. Place the fillets on a plate in a single layer and spread the garlic-oil mixture over the fish. Cover the plate with plastic wrap and set aside in a refrigerator for at least 6 hours.
Heat a grill pan over high heat. Lightly brush the surface with oil if not non-stick. Grill the sliced vegetables until tender and well marked. Set the vegetables aside in the refrigerator with the fish.
Remove the fish and vegetables from the refrigerator about 30 minutes before serving. To serve, divide the fish and vegetables between individual serving plates and arrange in an attractive manner. Sprinkle lightly with salt and pepper.