• 6 ounces sweet bell peppers
• 1 Japanese eggplant
• 2 ears corn, shucked
• salt and pepper to taste
• 1 shallot
• 2 teaspoons plus 2 tablespoons olive oil, in all
• 2 cloves garlic, peeled and minced
• 3-4 sprigs tarragon, leaves washed, stripped, and minced
• 2 tablespoons butter, softened
• 2 6—8 ounce drum or other mild fish fillets

Drum with Shallot-Tarragon Butter over Corn and Japanese Eggplant

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