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Mediterranean Halibut With Eggplant & Olive
submitted by: Paulette Kenyon


My recipe today is made with some halibut that Eric caught in S.F. Bay this year. My Japanese eggplant bush went crazy; so, I decided to use eggplant in my recipe. For those of you who think you don't like eggplant, when it is cooked in this fashion, it really becomes very palatable to most tastes.

By rubbing each slice with tasty olive oil and lightly browning (ala Joe the bartender), the eggplant becomes tender and develops a delicious smoky flavor. Go for it!

  • 2 - 1/2" thick halibut fillets
  • 2 C thinly sliced (diagonally) Japanese-style eggplant
  • 1 C peeled and seeded tomatoes
  • 1 C halved and sliced fresh shitake mushrooms, stems removed
  • 1 small (2.25 oz.) can sliced olives, drained
  • 1 large green onion, thinly sliced
  • 2 cloves garlic, minced or pressed
  • 1/4 tsp. oregano
  • 1/4 tsp. red pepper
  • olive oil
  • 1/4 tsp. balsamic vinegar
  • salt & pepper
  • 2 slices provolone or mozzarella cheese
Rub olive oil between your hands and then rub your hands across the surfaces of the sliced eggplant to lightly coat them with the oil. If your hands dry, add more oil and continue until all the eggplant slices are done. Heat a skillet to medium and lightly brown each side of the eggplant slices. You'll probably have to do this in about 3 batches.

When each batch finishes, reserve them in a bowl. When eggplant is finished, add a tad of oil and then add the shitake mushrooms and stir-fry them until softened. Don't let them stick. Remove the mushrooms. Then, add back to the skillet the tomatoes, eggplant, shitake mushrooms, olives, green onion, garlic, 1/8 tsp. red pepper, 1/8 tsp. oregano, balsamic vinegar, and salt and pepper. Reheat, then turn heat to warm.

Next, rub olive oil onto both sides of your halibut filets. Season both sides with remaining oregano, red pepper, and salt & pepper. Place in broiler and cook for a few minutes. Turn filets over and return to broiler for 2 more minutes. Then, neatly spread eggplant mixture on the tops of halibut and cover with a slice of cheese.

Extra mixture can be served alongside of the fish when it is served. Return halibut to broiler for less than a minute to simply melt the cheese. Next, place filets on plates with extra eggplant mixture spooned alongside. This is good served with cous cous. I served mine with Near East olive oil and garlic-flavored cous cous. Serves 2 Mighty Mediterraneans.

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