Halibut with tomato and eggplant salsa
Cooking time:
40 minutes
Active time:
15 minutes
Complexity:
Easy
Halibut remains tender and juicy when baked, and spicy salsa complements it perfectly, while you need no more than half an hour to prepare this exquisite dish!
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Recipe "Halibut with tomato and eggplant salsa"
Ingredients for 2-3 servings
Halibut
2-3 steaks
Aubergine (small)
2 pcs.
Tomatoes
3 pcs.
Garlic clove
Olive oil
Juice of half a lemon
Peppercorn
ad libitum
A few sprigs of cilantro
Salt
Pepper
Step 1/3
Peel and slice the eggplants with longitudinal plates, salt generously and leave for 5-10 minutes.
Step 2/3
Rinse the previously thawed fish, dry with a napkin, salt, pepper and drizzle with olive oil - send to the oven preheated to 180 C for 20 minutes.
Step 3/3
Squeeze the aubergines slightly, dice and fry in olive oil. Combine the finished eggplants with chopped tomatoes, add chopped garlic, finely chopped hot pepper, cilantro and lemon juice, mix, salt if necessary. Put the salsa on the finished hot steak and serve immediately!
Ingredients for 2-3 servings
Halibut
2-3 steaks
Aubergine (small)
2 pcs.
Tomatoes
3 pcs.
Garlic clove
Olive oil
Juice of half a lemon
Peppercorn
ad libitum
A few sprigs of cilantro
Salt
Pepper
Nutritional value per 100 g
Calories
92 kcal
Proteins
6 g
Fats
6 g
Carbohydrates
4 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g