Florida Triggerfish with Eggplant

Ingredients

Preparation

In a small mixing bowl, add yogurt, juice of half a lemon, 1 teaspoon seasoning blend, and herbs. Stir well and season with salt and pepper to taste. Cover and refrigerate.

Heat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil to the hot pan and cook eggplant for 2 to 3 minutes until golden and crispy. Add sweet pepper and cook for another minute. Remove the vegetables from the pan, set aside, and wipe the pan clean.

Heat the same sauté pan over medium-high heat again with the remaining 1 tablespoon of olive oil. Season both sides of each triggerfish fillet evenly with 1 tablespoon of the seasoning blend. Place the fish in the hot, oiled pan. Cook for 2 minutes on each side until just cooked through, then remove the fish from the pan.

Turn off the heat on the pan. Add the diced tomatoes, juice of the remaining half-lemon, and 1 teaspoon of seasoning blend to the pan. Place the cooked eggplant and peppers back into the pan and stir gently.

Place an even portion of eggplant and pepper mixture onto each plate. Top the vegetables with the fish and spoon chilled yogurt sauce over each fillet. Garnish with fresh lemon slices.