Source: dLife

A crispy fish filet without the added fat of frying, served over provencal style vegetables.

Servings

12.0
12 oz  mahi mahi fillets 2.0
2 tbsp  Cornmeal, yellow, whole grain, course grind 1.0
1 pinch  salt and pepper 2.0
2 tsp  olive oil 6.0
6 oz  whole eggplant 6.0
6 oz  medium zucchini 0.5
0 1/2 cup  red onion, sliced 2.0
2 each  medium garlic cloves 2.0
2 cup  unsalted tomato paste 0.5
0 1/2 cup  cold water 2.0
2 tsp  olive oil 1.0
1 pinch  black pepper

1. Rinse fish fillet and pat dry. Season polenta with salt and pepper to taste. Dip fish into polenta, making sure both sides are well coated. Heat olive oil in a medium-sized skillet on medium-high heat. Add fish and saute for 5 minutes. Turn and saute another 5 minutes for a 1-inch thick fillet.
2. Meanwhile, heat olive oil in a medium size pan. Add onion and garlic, salt and pepper and saute for 3 minutes. Add eggplant and zucchini and continue sauteeing for another 3 minutes. Stir in tomato sauce, and water and bring to a simmer over medium-high heat. Lower heat and cover. Simmer for 15 minutes. Vegetables should be cooked through but a little firm.
3. Spoon vegetables over fish and serve.