Grilled Ono with Quinoa, Sunchokes, and Charred Eggplant

By Gail Poll

Spa Cuisine

Ingredients

• For the Ono:
• 8 2 0z. pieces ono filet, skinned
• Olive Oil
• Kisher Salt
• Fresh Ground Pepper
• For the Sunchokes:
• 2 sunchokes peeled and small diced
• 1 c. vegetable stock
• 2 sprigs thyme
• 2 T. lemon juice
• Kosher Salt and Fresh Ground Pepper
• For thw Eggplant:
• 1 Eggplant
• 1 T Olive Oil
• 2 T Roasted Garlic
• S and P
• For the Quinoa:
• 2 c. cokked quinoa, warm
• 1/2 c. diced cuke
• 1 T chopped chives
• 1 T chopped parsley
• 1 T Olive Oil
• 2 T lemon juice
• S and P
• For the Garnish:
• 1 T long cut fresh chives

Details

Cooking time 45mins

Preparation

Step 1

For the Ono:
Brush fish with olive oil.
Grill over med hot fire, 2 to 3 minutes per side.

For the Sunchokes:
Place sunchokes, vegetable stock, thyme, and 1 T lemon juice in pan. Simmer over med-lo heat for 10 min. or until tender.
Drain, toss with remaining 1 T. lemon juice, season.

For the Eggplant:
Grill eggplant on Med-hot fire for 10 min. per side, untill fully charred.
Cool and cut open.
Scrape out flesh, discard skin.
Place flesh in bowl with olive oil and garlic. Season with 1/4 tsp. each S and P.

For the Quinoa
Mix all ingredients in a bowl.

For Assembly:
Arrange some of the quinoa and sunchokes in the center of each plate.
Spoon eggplant around the quinoa.
Top the quinoa with 2 pieces of fish.
Sprinkle with long cut chives.