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