Recipes
Photo by Nina Gallant
Jody Adams' Pan-Roasted Halibut with Eggplant Caponata
Episode 911-Cooking on the Fly: Pan Roasting
Serves 4
Ingredients
2 pounds halibut, cut into 4 pieces
1 tablespoon fennel seeds
1 tablespoon kucho karu
1 Japanese eggplant, cut into 2-inch rounds
1 stalk of celery, cut into 1/8-inch dice
1 1/4 thick slice of pancetta, cut into 1/8-inch dice
1 fennel stalk, leaves and rib removed, cut into 1/8-inch dice
1 shallot, minced
1 tablespoon ginger, minced
2 teaspoons lemon zest
1/2 cup grape tomatoes, halved
1/4 cup raisins
1/4 cup apple cider
1/2 round palm sugar, or 1 1/2 tablespoon of sugar
1 teaspoon Italian basil, chiffonade
1 teaspoon Thai basil, chiffonade
1 teaspoon fresh oregano, chopped
1 teaspoon fennel frond, chopped
1/4 bunch mache for garnish
Olive oil for cooking
Kosher salt and freshly ground pepper to taste
Directions
1. Heat a large cast iron pan over medium-high heat, add oil to coat the bottom of the pan. Combine the fennel seeds and kucho karu in a mortar and pestle to make rub. Sprinkle the fennel rub, salt, and pepper on both sides of the halibut. Add the halibut to the pan. Season eggplant slices with salt and pepper and add to the pan. Lower heat to medium, cover, and cook for 3 to 4 minutes. Turn fish and eggplant over and continue to cook for another 3 to 4 minutes. Remove the fish from the pan and set aside on a serving platter.
2. Add celery, pancetta, fennel, shallot, ginger to the pan. Cook for another 2 to 3 minutes. Meanwhile, in a small bowl combine raisins, apple cider and palm sugar mix to dissolve the palm sugar. Remove the eggplant from the pan and plate scattered around the halibut. Add zest, tomatoes and raisin mixture to the pan; stir to combine. Add both types of basil, oregano, and fennel fronds. Spoon mixture over the halibut. Garnish with mache and drizzle with olive oil. Enjoy.
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