Halibut with tomato and eggplant salsa
4 servings
50 minutes
Halibut with tomato and eggplant salsa is a refined dish of Italian cuisine that combines the tenderness of white fish with the vibrant, spicy flavor of vegetable salsa. Italians are renowned for their art of highlighting the freshness of ingredients, and this recipe is a prime example. The baked halibut turns out juicy and tender, while the aromatic salsa made from tomatoes, eggplants, and cilantro adds freshness and Mediterranean lightness to the dish. Garlic and chili pepper add spiciness, while lemon juice brightens the flavor. This dish is perfect for a romantic dinner or festive gathering, especially when complemented with a glass of white wine and a crispy baguette. Such a combination of flavors will transport you to the cozy atmosphere of an Italian restaurant where details, taste, and love for food matter.
1
Peel the eggplants and cut them into long slices, generously salt them, and let them sit for 5-10 minutes.
- Eggplants: 2 pieces
- Salt: to taste
2
Rinse the thawed fish, pat it dry with a towel, season with salt and pepper, and drizzle with olive oil. Place in a preheated oven at 180 degrees for 20 minutes.
- Halibut fillet: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 2 tablespoons
3
Slightly squeeze the eggplants, cut them into cubes, and fry them in olive oil. Combine the cooked eggplants with chopped tomatoes, add minced garlic, finely chopped hot pepper (optional), cilantro, and lemon juice, mix, and salt if necessary.
- Eggplants: 2 pieces
- Tomatoes: 3 pieces
- Garlic: 1 clove
- Lemon juice: 1 teaspoon
- Salt: to taste
- Fresh cilantro (coriander): 1 bunch
4
Top the hot cooked steak with salsa and serve immediately.
- Halibut fillet: 3 pieces