Thursday, August 16 2012, 01:50 PM MDT
Pan Seared Halibut With Eggplant Caponata
As Aired On August 16, 2012
Recipe Courtesy Of Victoria Topham
This relish is delicious served on grilled chicken or fish. It may also be used as a topping for bruschetta or stirred into a mixture of sour cream and mayonnaise as a dip for crudité.
3 T Good Quality Olive Oil, divided
1 Large Eggplant, cut into 1/4 " dice
1 ea Red and Green Bell Pepper, cut into ¼" dice
1 Large Yellow Onion, Chopped
3 Cloves Garlic, Minced
1 ea Zucchini and Yellow Squash, cut into ¼" dice
¼ Cup Oil-Cured Black Olives, Minced
2 T Capers
½ Cup Italian Parsley, Minced
2 T Fresh Basil, Minced
Salt, Pepper and Fresh Lemon Juice to taste
1.) Heat 2 t olive oil in a large heavy skillet over medium high heat. Add the garlic and cook until just fragrant. Remove to a separate bowl before proceeding.
2.) Combine remaining chopped vegetables in a large work bowl. Toss gently with remaining olive oil - this will coat all vegetable evenly, reducing the need for extra oil.
3.) Saute vegetables in same skillet until lightly browned. Add reserved garlic, olives, capers and fresh herbs. Add salt (if needed), pepper and a spritz of fresh lemon juice to taste. Cool to room temperature.
4.) Leftover relish may be stored, refrigerated for up to 1 week.
4 Halibut fillets (or substitute Salmon)
Salt and Pepper
2 t Olive Oil, or use pan spray
1.) Season fish fillets with salt and pepper. Set aside.
2.) Heat a large skillet over medium high heat for 2 minutes. Add oil to pan and swirl to coat evenly. If using pan spray, omit previous step and lightly spray fillets.
3.) Place fish in skillet taking care not to crowd fillets. Leave fillets undisturbed for 3 or 4 minutes. Gently turn over and cook on second side until fish interior is no longer translucent - about 3 or 4 minutes longer.
4.) Remove to serving plates and top with Caponata and lemon wedges.
(Copyright 2012 Sinclair Broadcasting Group.)