Pan-Fried Halibut with Caponata Recipe

Name: Pan-Fried Halibut with Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; 1/4 cup extra-virgin olive oil; 1/2 teaspoon salt; 6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces; 1 large red onion, cut into 1-inch thin pieces; 2 garlic cloves, thinly sliced; 1/4 cup capers in salt; 1 28-ounce can peeled San Marzano tomatoescut into 1-inch pieces, sauce reserved; 1/4 teaspoon granulated cane sugar; 3 tablespoons red wine vinegar; 4 6-ounce halibut filets; 10 large basil leaves, torn

Servings: persons

1 pound eggplant
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces
1 large red onion, cut into 1-inch thin pieces
2 garlic cloves, thinly sliced
1/4 cup capers in salt
1 28-ounce can peeled San Marzano tomatoescut into 1-inch pieces, sauce reserved
1/4 teaspoon granulated cane sugar
3 tablespoons red wine vinegar
4 6-ounce halibut filets
10 large basil leaves, torn

1
Peel the eggplant and cut into 1-inch pieces.
2
Heat a large heavy-bottomed saucepan with half of the extra virgin olive oil; add half of the eggplant and season with 1/4 teaspoon of kosher salt.
3
Fry the eggplant cubes in two batches until golden brown, adding the second addition of olive oil and salt with the second batch.
4
Remove from the oil and set aside.
5
Using the same pan, add the celery, red onion, garlic and capers and season with salt and pepper.
6
Cook over medium to low heat until vegetables have softened and look glossy, about 10 minutes.
7
Add the diced tomatoes and sugar to the pan and stir to combine.
8
Fold in the cooked eggplant and cook over medium heat for about 20 minutes, stirring every 4 minutes.
9
Add the vinegar to the mixture and season with salt and pepper to taste.
10
Season the halibut with salt and pepper, add to a large skillet with 3 tablespoons of extra virgin olive oil and cook over moderately high heat until browned, about 4 minutes.
11
With a fish spatula, flip each filet in the pan, and continue cooking for another 3 minutes.
12
Transfer to a plate and serve with the caponata.
13
Garnish with fresh basil and serve.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound eggplant, 1/4 cup extra-virgin olive oil, 1/2 teaspoon salt, 6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces, and more.

Yes, Pan-Fried Halibut with Caponata falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Fried Halibut with Caponata

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