Filed Under: Appetizer, eggplant, Martha Stewart, Slow Cooker

Halibut with Eggplant and Ginger Relish

Halibut with Eggplant and Ginger Relish is a great way to elevate any meal, have it as an appetizer or top it up over your favourite meal.

October 16th, 2017

From Martha Stewart’s Slow Cooker , by Martha Stewart

Halibut with Eggplant and Ginger Relish, a slow-cooked relish is so delicious we found ourselves inventing new ways to serve it. Try it with grilled chicken or lamb, or as a starter, with soft cheeses and toasted bread.
Ingredients
  • 4 medium Japanese eggplants (or 2 large eggplants), cut into ½-inch cubes
  • ¼ cup coarse salt
  • ¼ cup extra-virgin olive oil
  • 2 onions, diced
  • 3 garlic cloves, minced
  • 1 (1-inch) piece fresh ginger, peeled and finely grated
  • 2 kaffir lime leaves
  • 1 teaspoon brown sugar
  • 1 tablespoon rice vinegar
  • ¼ cup fresh lime juice
  • 1 cup packed fresh cilantro, finely chopped
  • 1 pound halibut, cut into 1-inch pieces
  • ½ cup unsweetened flaked coconut, toasted, for garnish
Directions
  1. Combine eggplant and salt in a colander set over a bowl; let stand about 1 hour. Rinse well and pat dry.

  2. Preheat a 5-to 6-quart slow cooker.

  3. Heat 2 tablespoons oil in a large skillet over medium. Add onions and sauté until deeply golden, about 15 minutes. Add garlic and ginger, and cook 2 more minutes. Add eggplants and cook just until hot. Transfer vegetables to the slow cooker.

  4. Add remaining 2 tablespoons oil, the lime leaves, brown sugar, vinegar, and lime juice to slow cooker. Cover and cook on low until very soft but not mushy, about 4 hours (or on high for 2 hours).

  5. Stir in cilantro. Nestle fish on top of eggplant mixture and cook on low until cooked through, about 20 minutes (or on high for 10 minutes). Serve relish topped with halibut and sprinkled with toasted coconut.

Halibut with Eggplant and Ginger Relish
Stephen Kent Johnson

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