Instructions: Preheat an outdoor grill.

In a small bowl, stir together the olive oil, mint and garlic. Brush some of the mixture on the eggplant slices. When the grill is hot, grill the eggplant and red pepper until tender, 6 to 8 minutes, turning a few times. Set aside to cool slightly.

Brush some of the oil mixture over the bluefish pieces, season with salt and pepper and grill until just opaque through, about 8 to 10 minutes, depending on its thickness, and turning the fish just once.

Meanwhile, cut the eggplant and bell pepper into strips and put it in a bowl. Drizzle the remaining olive oil mixture over. Season to taste with salt and pepper and toss to mix well.

Arrange the grilled bluefish on individual plates, spoon the eggplant salad over and serve.

This recipe yields 4 servings.

Comments: The flavorful character of bluefish stands up well to robust flavors reminiscent of the Mediterranean: garlic, herbs and rich olive oil. Grilling also complements the flavor of the fish, which is accompanied here by an easy eggplant salad.

This recipe can also be done under the broiler.

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