Preheat grill to medium heat. Brush 2 tablespoons oil on both sides of eggplant and onion slices. Grill onions 1 minute on each side. Place eggplant on grill alongside onion, cook vegetables 3 minutes on each side or until tender. Allow to cool.
Increase grill to high heat. Brush both sides of fish with 3 tablespoons oil, sprinkle with salt and black pepper. Cook fish 3 minutes on each side or until opaque in center.
Meanwhile, chop eggplant and onions and combine with remaining 2 tablespoons oil and relish ingredients. Serve over fish with lemon wedges.
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|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 223 (88%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 227.3mg||8 %|
|Potassium 273.2mg||7 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 5.4g|
|Protein 1.4g||2 %|
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Calories per serving: 254
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