A recipe for the halibut...

My grandfather was a fisherman. I grew up eating lots of fish. I remember huge fish on the front lawn of my grandparents house. I remember fish in their kitchen sink. I remember eating fish fish fish. I still love it. My grandfather shared a boat named the Joyce Ann. That is my sisters name. All the guys that owned the boat put their grandkids names in a hat and my sisters name got picked. The boat sank. Ha ha. If it was named the Janis Diane it would still be afloat. Well, no it wouldn't but I am still bitter.



I made a really good recipe last night. It was halibut steaks with spiced eggplant relish. I really liked it.



I don't know what else to say about it. I could make stuff up but...



OH WAIT. I do have something else to say. It called for a chili jam and I just so happened to have some Sunchowder Jam that Wendy sent me. I used her Raspberry Pepper Jam and this jam is amazing. All her jams are amazing (waving to Wendy who doesn't read my blog either).



Not one of my better photos. Shut up, I know none of them are too good.

Ok, so here is the scoop.



My birthday is coming up and we are going to New York to celebrate. We will be living it up. I will not be taking pictures nor blogging about it. I know I know... You are crushed.




Halibut Steaks with Spiced Eggplant Relish
Adapted from My Grill by Pete Evans

Printable Version

4 x 6 ounce halibut or salmon steaks
4 Tbl olive oil
4 lime wedges, to serve

spiced eggplant relish

1 eggplant
4 Tbl olive oil
2 garlic cloves, finely chopped
2 shallots, chopped
4 anchovy fillets
4 Tbl fresh Italian parsley
2 Tbl capers, rinsed (I didn't use capers because I don't like them)
2 Tbl chili jam (available from gourmet food stores)
2 Tbl red wine vinegar

To make spiced seggplant relish, preheat a heavy skillet over medium-high heat. Toss the eggplant in half the olive oil and cook in skillet, stirring,, until golden. Drain on paper towels.

Add remaining olive oil to the skillet and fry the garlic and shallots over medium heat for 3-5 minutes or until golden. Add the anchovies, parsley, capers, chile jam, vinegar and eggplant and mix well. Cook for another 5 minutes over low heat until all floavors have mingled well, then season with salt and pepper.

Set up outdoor grill for direct-heat (we used a grill pan inside on stove). Rub the fish with some olive oil and season with salt and pepper. Cook for about 2-3 minutes on one side then turn and cook for 2 to 3 minutes on the other side until just cooked through.