Alaskan Halibut Recipe
crispy rosa bianca eggplant, braised zucchini, sundried tomato vinaigrette
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Ingredients
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Fish
Vegetables
Vinaigrette
Method
Preparation of Eggplant and Zucchini
Prepare the Eggplant
Slice the Rosa Bianca eggplants into 1/2 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Cook the Zucchini
Slice the zucchini into half-moons. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the zucchini and sauté until tender, about 5-7 minutes. Season with salt and pepper.
Fry the Eggplant
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Fry the eggplant slices until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
Cooking the Halibut
Making the Vinaigrette
Prepare the Vinaigrette
In a bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, salt, and black pepper until well combined.
Plating
Serve
On a plate, layer the crispy eggplant, sautéed zucchini, and the Alaskan halibut. Drizzle with sundried tomato vinaigrette and garnish with fresh basil.
