Monkfish with Eggplant Allioli

This lovely ultra-Mediterranean recipe comes by way of my favorite Mallorcan chef, Joan Torrens. Although he uses salt cod loin, monkfish also makes an excellent choice. The fish is gratinéed after roasting under a hat of smoky grilled eggplant allioli, then served with a compote of yellow bell peppers. Spinach with Raisins and Pine Nuts would add a splash of green to the presentation. If you like, both the allioli and the peppers can be prep