Recipe - Grilled Red Snapper With Beurre Blanc

1 One half pound Tiny baby eggplant
OR purple Oriental eggplant;
halved
2 Fresh sweet red peppers ;
(to 3), cored,
; quartered
1/3 cup Pure olive oil; plus
Olive oil; to brush on grill
2 Whole Red snappers ; (2 1/2
to 3 lbs)
8 Fresh rosemary sprigs
3 Garlic cloves; finely
chopped
Salt; to taste
Freshlyground black pepper;
to taste

Prepare an outdoor barbecue grill with good charcoal briquettes or wood
chips stacked against one side of the grill and let them burn until ash
white. Brush the grill lightly with olive oil, then brush the eggplant and
peppers lightly with the oil. Place them skinside down on the opposite
side of the grill not over direct heat. Roast 4 to 5 minutes on each
side, until well grilled and cooked. Remove to a warm platter and reserve
while grilling the fish. Brush the outside of each fish with olive oil.
Fill the cavity of each fish with 2 sprigs of rosemary. Rub the garlic on
the outside of the fish. Season with salt and pepper, and grill the fish in
the same indirect manner 8 to 10 minutes on each side. Meanwhile, remove
the leaves from the remaining 4 sprigs of rosemary. Discard the stems,
coarsely chop the leaves and reserve. Remove the fish to second platter and
cool 5 or 6 minutes. Because the fish has already been cooked, it can be
filleted easily by running a sharp knife along the dorsal fin and lifting
the fillet away from the bones using two forks to tease it free gently.
Place the first fillet on a serving plate, turn over the fish, and repeat
the filleting process for the second side. Serve 1 fish fillet to each
person, accompanied with the grilled vegetables. Drizzle each serving with
some of the remaining olive oil and sprinkle with the chopped rosemary.
This recipe yields 4