Halibut With Eggplant Peperonata Recipe

Cooking Directions

• STEP 1.Season the halibut fillets with salt and pepper.
• STEP 2.Heat olive oil in a pan over medium heat.
• STEP 3.Add the halibut fillets to the pan and cook for 3-4 minutes per side, or until golden brown and cooked through.
• STEP 4.Remove the halibut from the pan and set aside.
• STEP 5.In the same pan, add more olive oil if needed and saut��� the eggplant, bell peppers, and onions until softened.
• STEP 6.Add the tomatoes and cook for another 2-3 minutes.
• STEP 7.Season with salt, pepper, and your choice of herbs.
• STEP 8.Serve the halibut with the eggplant peperonata on top.

Cooking Tips

• Make sure to pat dry the halibut fillets before seasoning to ensure a crispy sear.
• You can use any firm white fish as a substitute for halibut.
• Garnish with fresh basil or parsley for added freshness.

Storage and Serving

• This dish is best served fresh and hot.
• If you have leftovers, store the halibut and eggplant peperonata separately in airtight containers in the refrigerator.
• To reheat, gently warm the halibut in a pan over low heat and reheat the eggplant peperonata in a separate pan.