Mediterranean Black Olive Capanota Halibut

  • Yield: 6 servings
  • Prep: 20 minutes
  • Cook: 20 minutes


2 1/2cups chopped eggplant
6tablespoons olive oil, divided
2/3cup chopped sweet onion
2small garlic cloves, peeled, finely chopped
1can (6 oz.) pitted California Black Ripe Olives, drained, coarsely chopped
1cup chopped fire-roasted red pepper (from a jar), patted dry to remove all excess liquid
3tablespoons lemon juice
2tablespoons honey
1/4teaspoon crushed red pepper flakes
2teaspoons smoked paprika
1/2teaspoon salt, plus more to season halibut to taste
6pieces (4-5 ounce) halibut fillets, about 1 inch thick
1teaspoon coarsely ground black pepper
2tablespoons finely chopped Italian flat-leaf parsley
6slices 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.