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Poached Halibut with Sweet and Spicy Eggplant Relish
Poached Halibut in Herbed Vegetable Broth
- kosher salt & pepper
- 1 T. Marrakesh No. 6 spice blend*
- Four 1-inch-thick halibut steaks (6 to 7 oz. each)
- 4 to 6 cups vegetable broth
Eggplant Relish
- 6 plum tomatoes
- 3 long Chinese or Japanese eggplants or 2 medium globe eggplants (about 2 lbs)
- 1 1/3 cups extra virgin olive oil
- ¼ cup honey
- 3 garlic cloves with skin, lightly crushed
- 3 rosemary springs
- 4 springs lemon thyme
- 6 sage leaves
- ¾ cup sherry vinegar
- salt and freshly ground pepper
- 2 T. Marrakesh No. 6 spice blend*
For the Halibut
- Sprinkle the spice mixture, salt and pepper all over the halibut and rub lightly so it adheres. Let the fish sit at room temperature for about an hour.
- Position a rack in the center of the oven and heat the oven to 225°F (skip this step if stovetop poaching).
- Measure the thickness of the halibut steaks and add the same depth of broth to a 10-inch straight-sided sauté pan. Heat over low heat until the broth reaches 120°F, 2 to 3 minutes.
- Put the halibut steaks in the broth in a single layer and immediately transfer the pan to the oven (alternately, poach stovetop, keeping broth just below a simmer).
- Poach until a few small whitish droplets rise to the surface of the steaks and the fish near the bone maintains a trace of transparency, 25 minutes. Transfer the halibut to a wire rack to drain for a few minutes. Remove the skin and bones before serving.
For the Relish
- Bring a large saucepan of water to a boil and prepare an ice bath. Cut a small X in the end of each tomato and drop them in the boiling water for 1-2 minutes. Using a slotted spoon, remove the tomatoes form the boiling water, drain, then submerge in ice water until cooled.
- Peel, core, and seed the tomatoes then cut into a small dice.
- Peel the eggplants, halve them lengthwise and cut each crosswise into a large dice.
- In a large skillet, heat the olive oil. Add the eggplant and sauté over medium high heat until browned all over, about 5-7 minutes. Add the honey and cook over high heat, stirring 3-4 minutes. Stir in the crushed garlic and herbs. Deglaze the pan with the sherry vinegar, stirring up any browned bits with a wooden spoon. Season with salt and pepper and the Marrakesh spice blend. Reduce the heat to medium low and cook the eggplant, stirring frequently until softened, another 5-7 minutes.
- Transfer the eggplant to a dish and add the diced tomatoes to the skillet. Cook the tomatoes over medium low heat, stirring frequently for 10 minutes. Discard the garlic and herb stems and season to taste with salt and pepper.
- Place the eggplant on a platter, pour the tomatoes and any accumulated liquid on top and serve.
Notes
- *La Boite Marrakesh No. 6 spice blend sold at Marcel's - or substitute garam masala
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/