Mediterranean Black Olive Capanota Halibut
- Yield 6 servings
- Prep 20 minutes
- Cook 20 minutes
- 2 1/2 cups chopped eggplant
- 6 tablespoons olive oil, divided
- 2/3 cup chopped sweet onion
- 2 small garlic cloves, peeled, finely chopped
- 1 can (6 oz.) pitted California Black Ripe Olives, drained, coarsely chopped
- 1 cup chopped fire-roasted red pepper (from a jar), patted dry to remove all excess liquid
- 3 tablespoons lemon juice
- 2 tablespoons honey
- 1/4 teaspoon crushed red pepper flakes
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, plus more to season halibut to taste
- 6 pieces (4-5 ounce) halibut fillets, about 1 inch thick
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons finely chopped Italian flat-leaf parsley
- 6 slices lemon, if desired
In a large bowl, toss eggplant and 2 tablespoons olive oil until well coated. Heat a large nonstick skillet over medium high heat. Add the eggplant. Cook, stirring, about 3 minutes or until eggplant just begins to softened. Add onions; cook about 3 minutes, or until translucent. Add 2 tablespoons olive oil, garlic, olives, fire-roasted red pepper, lemon juice, honey, red pepper flakes, smoked paprika, and ½ teaspoon salt; stir to combine ingredients. Reduce heat to medium-low. Cook, stirring occasionally, about 10-15 minutes to meld flavors.
Meanwhile, place halibut fillets on a work surface. Lightly press the black pepper onto both sides of fillets. Season with salt to taste. Drizzle remaining 2 tablespoons olive oil over both sides of fillets. Heat a nonstick grill pan over medium high heat on stovetop. Cook fillets, turning once, about 4-5 minutes or until fish is completely cooked through and fish flakes easily with a fork.
To serve, arrange halibut fillets on a large platter. Spoon capanota over fillets; sprinkle with parsley. Serve immediately. If desired, serve with lemon wedges.