Grilled Cutlets With Artichokes
|Basil pesto||160 Milliliter (2/3 Cup)|
|Firmly packed basil||1 Cup (16 tbs) (Fresh Ones)|
|Canned artichoke hearts||800 Gram, drained and halved (2 Cans Of 400 Grams Each)|
|Red onion||300 Gram, thinly sliced (1 Large One)|
|Mushrooms||300 Gram, peeled and sliced thickly (2 Large Ones)|
|Eggplants||120 Gram, sliced lengthways (2 In Number)|
|Blue eye cutlets||1 Kilogram (4 In Number)|
|Firmly packed basil||1⁄2 Cup (8 tbs), shredded (Use Fresh)|
Blend or process pesto and basil until combined; reserve 1/4 cup pesto mixture.
Combine artichoke, onion, mushroom, eggplant and half of the remaining pesto mixture in large bowl.
Cook vegetables and mushroom on heated oiled grill plate (or grill or barbecue) until browned and tender; cover, keep warm.
Brush fish with reserved 1/4 cuP pesto mixture.
Cook fish on heated oiled grill plate (or grill or barbecue) until cooked through.
Combine remaining pesto mixture, extra basil and char- grilled vegetables in large bowl.
Divide vegetables among serving plates; top with fish.