Yields4 ServingsPrep Time12 minsCook Time21 minsTotal Time33 mins
1medium eggplant, peeled and cut crosswise into 1/4-inch-thick slices
1red onion, cut into 1/4-inch-thick rounds
2lbsskinless halibut steaks
1 ½tbspolive oil
8(1/2-inch-thick) slices French baguette
1cupputtanesca 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
1medium eggplant, peeled and cut crosswise into 1/4-inch-thick slices
1red onion, cut into 1/4-inch-thick rounds
2lbsskinless halibut steaks
1 ½tbspolive oil
8(1/2-inch-thick) slices French baguette
1cupputtanesca 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.
1/2 Halibut Steak, 1/2 Cup Caponata, 2 Slices Baguette
Amount per serving
Calories618
% Daily Value *
Total Fat39g50%
Saturated Fat 7g35%
Cholesterol98mg33%
Sodium29mg2%
Protein36g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
