Ingredients
- 4 ripe but firm tomatoes
- 3 tomatoes in (cut)
- 2 garlic (cloves minced)
- 1 just before you are ready to serve grill the tomatoes
- 1 when the fish is cool enough to handle
- 1 bell pepper (red)
- 1 zucchini
- 1 crookneck squash
- 1 eggplant
- 1 bunch basil leaves roughly (fresh chopped)
- 1 garlic clove (whole)
- 1 lemon juice
- 1 heat a charcoal
- 1 parsley handful (chopped)
- 1/2 onto of bread
- 1 1/2 pounds fish fillet
- 6 slices italian bread
- some zucchini
- some oil
Wm. Morrow, Publisher. Featured by Chefs Mary Sue Milliken and Susan Feniger on weekly radio program Good Food on KCRW 89.9FM in Los Angeles, feature recipes from their restaurant (the Border Grill), their cookbooks (Mesa Mexicana and City Cuisine), or others' cookbooks. web page dated May 11, 1996.
