Marinated Halibut with Spiced Eggplant
For the fish:
4 skinless halibut fillets, about 6 ounces each
3 Tbsp. olive oil
Salt and pepper
3/4 tsp. ground turmeric
For the eggplant:
3 large eggplants
5 Tbsp. olive oil
3 large onions, peeled and finely sliced
3 plum tomatoes, peeled, seeded and chopped
2 tsp. ground cumin
1 c. golden raisins, soaked in hot water for 10 minutes
2 -3 Tbsp. lemon juice, to taste
Handful of torn basil leaves
Lay the fish in a shallow dish and drizzle over the olive oil. Sprinkle pepper and turmeric, and rub all over to coat evenly. Cover with plastic wrap and let marinate in the fridge for a few hours or at least 20 minutes.
Heat the oven to 400 degrees. Cut the eggplants into 1 1/4-inch chunks, sprinkle with salt and let stand in a colander set over a bowl for 20 minutes.
Rinse the eggplant to remove the salt, drain well, and pat dry with paper towels. Toss the chunks on a baking sheet with some black pepper and 2 - 3 Tbsp. olive oil. Bake for 20 to 25 minutes until the eggplant chunks are soft.
Meanwhile, heat the remaining 2 Tbsp. olive oil in a pan. Add the onions with a little salt and pepper and sweat over medium heat for 8 to 10 minutes until soft. Add the cumin and cook for a few more minutes until the onions are lightly caramelized. Take off the heat. When the eggplant is ready, add to the onions with the tomatoes, raisins, lemon juice and salt and pepper to taste.
To cook the fish, heat a large nonstick skillet and pan-sear the fish for 2 minutes on each side - they should feel just firm when lightly pressed. Let rest for a minute or two while you make sure the eggplant is hot. Pile the eggplant onto plates and top with halibut fillets. Scatter the basil around each plate before serving.
NOTES: We haven't tried this recipe yet.