Halibut with Eggplant Peperonata
Thaw fish, if frozen. Rinse fish and pat dry with paper towels; set aside.Advertisement
Cook onion in hot oil in a large skillet over medium heat for 5 minutes, stirring occasionally. Add eggplant, bell pepper, garlic, rosemary, and 1/4 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 1/4 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.
3 lean protein, 1 1/2 vegetable, 1 starch, 1/2 fat