it’s a beautiful thing

I just love when I hit pay dirt in the kitchen. Whenever I pick up fresh fish for dinner, it’s always a challenge to come up with a creative new way to prepare it. I have been perfecting my technique of butter poaching fillets–that is, sautéing the fish in a skillet, while basting it with melted butter. It sounds decadent, I know, but you really don’t need to use a lot of butter to get the desired effect. The fish benefits from the lovely caramelization it gets from searing in a hot pan, while the butter lovingly poaches the flesh and helps to cook it through without drying it out. It’s truly a beautiful thing. To pair with this exquisite hunk of halibut, I concocted a Mediterranean relish     of sorts–sautéed dice of eggplant, tossed with bits of garlic, chunks of olives, deliciously ripe campari tomatoes, and lots of fragrantly fresh basil. It all melds together in a reduction of balsamic vinegar–a balance of sweet, sour, salty and savory that just kicks ass next to that succulent halibut flesh. A drizzle of best quality olive oil and more of that good balsamic vinegar and I say this plate rivals any entree in a fine restaurant. Only it’s at home. In your own kitchen. And it took no time to make.

Butter Basted Halibut with Mediterranean Eggplant Relish

It bears repeating that this flavor combination will blow your mind. Halibut is one of my favorite fish because of its mild flavor and wonderfully meaty texture. It’s a terrific foil for many different pairings, but I think none better than ingredients with bright and bold taste. The tender eggplant and garlic, sautéed to bring out their sweetness, perfectly marry with the brininess of the olives and tanginess of tomatoes. A splash of good quality balsamic vinegar reduces down to a sweet and sour syrup and brings this eye-popping, lip-smacking relish together. I promise, you will be wowed, especially when you see how simply this meal comes together.

To make the Mediterranean Eggplant Relish, begin by prepping your veggies. Trim the ends off the eggplant and cut lengthwise into 1/2″ thick slices. Chop the slices into 1/2″ dice. I like to leave the skin on the eggplant, but you can peel it first, if you prefer.

Finely mince 2 large garlic cloves. I chose a melange of Greek olives for this dish; you can use whichever olives you like, as long as they’re plump and briny. To pit the olives, use the side of a chef’s knife to smash the flesh and remove the pits. Coarsely chop the olives–you should have about 1/4 cup.

It’s difficult to find ripe, flavorful tomatoes this time of year, but I find that campari (aka cocktail) tomatoes on the vine are sweet and delicious. They tend to vary in size, so chop them in quarters or smaller so that they’ll mix well with the other veggies. Chop 1/4 cup fragrant basil leaves.

In a large sauté pan, heat 2 tablespoons olive oil over medium heat. Add the diced eggplant and cook, stirring occasionally, for about 4 to 5 minutes. Lightly season with kosher salt and freshly ground black pepper. 

When the eggplant is nicely golden, add the minced garlic to the pan and cook, stirring for one minute.

Stir in the chopped olives and tomatoes and sauté for 2 minutes. 

The balsamic vinegar I use is barrel aged and already has a syrupy quality. Add the vinegar to the vegetables and bring to a simmer. Allow it to cook down until slightly reduced–about 3 more minutes. Toss in chopped basil and taste for seasoning. Set aside.

Preheat a cast iron or heavy skillet over medium heat. Add 2 teaspoons grapeseed oil (or other neutral vegetable oil) to the pan and heat until shimmering. Season the fish fillets generously on both sides with kosher salt and freshly ground black pepper and place in the pan skin side down.

Add 1 tablespoon unsalted butter to the pan to melt. Tilt the pan and, using a large spoon, baste the fish fillets with the melted butter, about 3 to 4 minutes.

Using a spatula, flip fillets over and continue to cook and baste fish, another 3 minutes or more, depending on thickness. When finished, the flesh will be flaky and opaque all the way through.

To beautifully plate this meal, spoon a mound of the relish on one half the dish. Lean  a halibut fillet on top. Drizzle your best extra virgin olive oil and balsamic vinegar around the plate. Pour yourself a glass of crisp Chardonnay and savor the contrast of the creamy white, meaty flesh of the fish against the bright, bursting deliciousness of this sumptuous relish–it makes for an exceptionally flavorful supper.

Serves 2:

drizzle: