MEDITERRANEAN HALIBUT WITH EGGPLANT AND OLIVE

Note from source: By rubbing each slice of the Eggplant with tasty Olive Oil and lightly browning, the Eggplant becomes tender and develops a delicious Smoky Flavor.

2 (1/2-inch thick) halibut fillets
2 cups thinly sliced (diagonally) japanese-style eggplant
1 cup peeled and seeded tomatoes
1 cup halved and sliced fresh shitake mushrooms, stems removed
1 small (2.25 oz.) can sliced olives, drained
1 large green onion, thinly sliced
2 cloves garlic, minced or pressed
1/4 tsp. oregano
1/4 tsp. red pepper
olive oil
1/4 tsp. balsamic vinegar
salt and pepper
2 slices provolone or mozzarella cheese

Rub olive oil between your hands and then rub your hands across the surfaces of the sliced eggplant to lightly coat them with the oil. If your hands dry, add more oil and continue until all the eggplant slices are done.

Heat a skillet to medium and lightly brown each side of the eggplant slices. You'll probably have to do this in about 3 batches. When each batch finishes, reserve them in a bowl.

When eggplant is finished, add a tad of oil and then add the shitake mushrooms and stir-fry them until softened. Don't let them stick. Remove the mushrooms.

Then, add back to the skillet the tomatoes, eggplant, shitake mushrooms, olives, green onion, garlic, 1/8 tsp. red pepper, 1/8 tsp. oregano, balsamic vinegar, and salt and pepper. Reheat, then turn heat to warm.

Next, rub olive oil onto both sides of your halibut filets. Season both sides with remaining oregano, red pepper, and salt & pepper.

Place in broiler and cook for a few minutes. Turn filets over and return to broiler for 2 more minutes.

Then, neatly spread eggplant mixture on the tops of halibut and cover with a slice of cheese. Extra mixture can be served alongside of the fish when it is served.

Return halibut to broiler for less than a minute to simply melt the cheese.

Next, place filets on plates with extra eggplant mixture spooned alongside. This is good served with cous cous. I served mine with near east olive oil and garlic-flavored cous cous.

Servings: 2
Source: Paulette Kenyon