halibut fillets, about 4-1/2 oz each
3 tb sp olive oil
3/4 tsp ground turmeric
5 tb sp olive oil
3 large onions, peeled and finely sliced
2 tsp ground cumin
3 plum tomatoes, peeled, seeded, and chopped
1 cup golden raisins, soaked in hot water
for 10 minutes
2-3 tb sp lemon juice, to taste
handful of basil leaves, torn
Preheat oven to 350° F.
Adjust oven rack to middle position. Lightly
butter a 13- x 9-inch baking dish and
line with parchment or wax paper.
the fish in shallow dish and drizzle over
the olive oil. Sprinkle with pepper and
the turmeric, and rub all over to coat
evenly. Cover with plastic wrap and let
marinate in the refrigerator for a few
hours, or for at least 20 minutes.
Heat the oven to 400º F. Cut the eggplants
into 1 1/4-inch chunks, sprinkle with
salt, and let stand in a colander set
over a bowl for 20 minutes. (Doing this
prevents them from absorbing as much oil
Rinse the eggplant to remove the salt,
drain well, and pat dry with paper towels.
Toss the chunks on a baking sheet with
some black pepper and 2-3 tb sp olive
oil. Bake for 20 to 25 minutes until the
eggplant chunks are soft.
Meanwhile, heat the remaining 2 tb sp
olive oil in a pan. Add the onions with
some seasoning and sweat over medium heat
for 8 to 10 minutes until soft. Add the
cumin and cook for a few more minutes
until the onions are lightly caramelized.
Take off the heat. When the eggplant is
ready, add to the onions with the tomatoes,
golden raisins, lemon juice, and salt
and pepper to taste.
To cook the fish, heat a large nonstick
skillet and pan-fry the fish fillets for
2 minutes on each sid - they should feel
just firm when lightly pressed. Let rest
for a minute or two, while you reheat
the spiced eggplant. Pile it onto warm
plates and top with the halibut fillets.
Scatter the basil around and drizzle over
a little turmeric oil from the pan.
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