This recipe pairs a fragrant rosemary-laced eggplant and bell pepper sauce with steamed halibut steaks. Served over a bed of fresh spinach with whole-grain baguette slices, this dinner is on the table in just 45 minutes.
Nutrition per serving may change if servings are adjusted.
4 (4 ounce) fresh or frozen halibut steaks
½ medium sweet onion, thinly sliced
1 tablespoon olive oil
1 small eggplant (about 10 ounces), cut into 1-inch pieces (3 cups)
1 large yellow or red bell pepper, seeded and thinly sliced
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary or ½ teaspoon dried, crushed
½ teaspoon salt, divided
¼ teaspoon ground pepper
4 cups fresh spinach
4 ounces whole-grain baguette, cut into 4 slices
Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.
Cook onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Add eggplant, bell pepper, garlic, rosemary, and ¼ teaspoon of the salt. Cook for 10 to 12 minutes more or until the vegetables are very tender, stirring occasionally. Remove mixture from the skillet and keep warm.
Add about 1 inch of water to the same skillet. Add a steamer basket and bring the water to boiling over high heat. Sprinkle the halibut steaks with the remaining ¼ teaspoon salt and the ground pepper. Add the halibut to the steamer basket. Cover and steam over medium heat for 6 to 8 minutes or until the fish flakes when tested with a fork.
Arrange a bed of spinach on four serving plates. Place the halibut and eggplant mixture on the spinach. Serve with baguette slices.