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Ingredients
- 1 1/2 pounds firm green tomatoes, sliced crosswise 3/4 inch thick
- 1/4 cup olive oil
- Salt and freshly ground pepper
- Four 6-ounce skinless mahimahi or tilefish fillets, about 1 inch thick
Method
- Light a charcoal grill, or preheat a broiler with the rack 6 inches from the heat.
- Place the tomatoes on a baking sheet, drizzle the olive oil on top and season with salt and pepper.
- Lift the tomatoes off the baking sheet, allowing the oil to drain onto the sheet, and transfer them to the grill or broiler pan.
- Cook until charred and barely tender, 3 to 4 minutes per side.
- Transfer to a platter, cover and keep warm.
- Coat the fish on both sides with the oil from the baking sheet, season with salt and pepper and grill or broil until cooked through, about 4 minutes per side.
- Serve the fish hot off the grill with the tomatoes.
