Recipe of the Week

Grilled Halibut Steaks Over Eggplant Caponata

AuthorMike EgrieCategory, DifficultyIntermediate

Grilled Halibut Steaks over Eggplant Caponata

Yields4 Servings
Prep Time12 minsCook Time21 minsTotal Time33 mins

 1 medium eggplant, peeled and cut crosswise into 1/4-inch-thick slices
 1 red onion, cut into 1/4-inch-thick rounds
 2 lbs skinless halibut steaks
 1 ½ tbsp olive oil
 8 (1/2-inch-thick) slices French baguette
 1 cup puttanesca sauce
 Chopped fresh basil and/or balsamic glaze for garnish (optional)

1

.Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of eggplant and onion with cooking spray; place on hot grill rack. Cover and cook eggplant 8 minutes and onion 5 minutes or until grill marks appear, turning once; transfer to cutting board and coarsely chop.

2

Brush both sides of halibut with oil and sprinkle with 1/4 teaspoon each salt and pepper; place on hot grill rack and cook 10 minutes or until internal temperature reaches 145°, turning once. About 1 minute before halibut is done, spray both sides of baguette with cooking spray and place on hot grill rack; cook 1 minute or until grill marks appear, turning once.

3

In small, oven-safe saucepot, stir sauce, eggplant and onion; place on hot grill rack, cook and stir 3 minutes or until heated through. Makes about 2 cups.

4

Remove bone from halibut; serve with eggplant caponata garnished with basil and drizzled with balsamic glaze, if desired, along with baguette.

Chef Tips: Amp up the veggies by serving this dish with a bagged salad kit.

Ingredients

 1 medium eggplant, peeled and cut crosswise into 1/4-inch-thick slices
 1 red onion, cut into 1/4-inch-thick rounds
 2 lbs skinless halibut steaks
 1 ½ tbsp olive oil
 8 (1/2-inch-thick) slices French baguette
 1 cup puttanesca sauce
 Chopped fresh basil and/or balsamic glaze for garnish (optional)

Directions

1

.Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of eggplant and onion with cooking spray; place on hot grill rack. Cover and cook eggplant 8 minutes and onion 5 minutes or until grill marks appear, turning once; transfer to cutting board and coarsely chop.

2

Brush both sides of halibut with oil and sprinkle with 1/4 teaspoon each salt and pepper; place on hot grill rack and cook 10 minutes or until internal temperature reaches 145°, turning once. About 1 minute before halibut is done, spray both sides of baguette with cooking spray and place on hot grill rack; cook 1 minute or until grill marks appear, turning once.

3

In small, oven-safe saucepot, stir sauce, eggplant and onion; place on hot grill rack, cook and stir 3 minutes or until heated through. Makes about 2 cups.

4

Remove bone from halibut; serve with eggplant caponata garnished with basil and drizzled with balsamic glaze, if desired, along with baguette.

Grilled Halibut Steaks Over Eggplant Caponata

Nutrition Facts

Serving Size 1/2 Halibut Steak, 1/2 Cup Caponata, 2 Slices Baguette

Servings 4


Amount Per Serving
Calories 618
% Daily Value *
Total Fat 39g60%
Saturated Fat 7g35%
Cholesterol 98mg33%
Sodium 29mg2%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

X