Seared Halibut with Eggplant, Tomatoes & Olives
2 Cups Cubed Eggplant
1 Cup Cherry Tomatoes, Cut in Half
1/4 Cup Fresh Basil, Plus More For Serving
4 Large Garlic Cloves, Crushed
Crushed Red Pepper
1/2 Cup Kalamata Olives, Pitted
1 lb. Halibut, Cut into 2 Filets
Remove Halibut filets from the refrigerator, pat dry, and season with salt and pepper.
Heat a couple of tablespoons of olive oil in a non stick pan over medium high heat. Add in your garlic and crushed red pepper and sauté until fragrant. Add in your eggplant chunks and tomatoes, season with salt, and cook for a couple of minutes. Then add in basil and cook for a few minutes more. When tomatoes start to break down add in olives, tasting and seasoning with salt as needed, and cook for another minute or two. Once done, transfer to your serving platter.
Wipe out your pan and 2 tbsp of olive oil to your pan and heat over medium-high. Once hot, add your halibut, skin side up and sear undisturbed for 3 minutes. Gently flip and cook for another 3-4 minutes, or until Halibut is opaque. Place cooked fish on top of eggplant, tomato, and olive mixture. Spoon a little on top of each piece of fish. Garnish with torn basil and crushed red pepper.