Preparation

Season the fish with salt and pepper. Put the oil in a heated wok or nonstick skillet and saute the seasoned fish until medium-rare, about 6 minutes.

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Vegetable Relish

2 Japanese eggplants
2 medium tomatoes, peeled, seeded and cubed
1/2 medium avocado, diced
1/2 red bell pepper, cut in julienne strips
1 teaspoon chopped garlic
2/3 cup Annatto Vinaigrette

Preparation

Cut the eggplant into 1/2 inch dice and stir-fry in wok over medium-high heat until soft.

In a bowl, mix the tomatoes, avocado, red pepper and garlic. Add the eggplant and dressing. Set aside for at least 5 minutes, until ready to serve.

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Annatto Vinaigrette

3 tablespoons red wine vinegar
Sale and pepper
3 teaspoons ground annatto
2 teaspoons minced ginger
1 teaspoon minced garlic
Juice of 1 lime
1/2 cup vegetable oil

Preparation

In a blender at medium speed, combine the vinegar, salt and pepper, and annatto. Blend for about 10 seconds, then add the ginger, garlic and lime juice. Slowly add the oil in a thin stream. Reserve until ready to use.

To Serve

Place a large spoonful of Vegetable Relish in the middle of each plate and top with a fillet.