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