April 1, 1999

TransWorld Snowboarding Magazine - Vol. 12 Num. 8Open Mic
By J.F. Pelchat

Halibut over eggplant, topped with mixed greens and balsamic syrup.

Ingredients:

Four halibut steaks

One eggplant

One carrot

One shredded red pepper

One shredded yellow pepper

Mixed greens

Seafood marinade (Blue Crab Co.)

One cup balsamic vinegar

One-half teaspoon both salt and pepper

One-half tablespoon oregano

Two tablespoons sugar

One-quarter cup olive oil

One-half teaspoon freshly chopped garlic

1. In a large bowl, marinate halibut steaks for 90 minutes with seafood marinade. Keep refrigerated.

2. Slice eggplant 1/4 inch thick and place on a cookie sheet. Sprinkle with salt on both sides and leave ten minutes. Add a coating of olive oil to a frying pan over medium heat, add garlic. When hot, add eggplant and sprinkle both sides with oregano. Cook for eight to ten minutes.

3. Preheat oven to 350 degrees.

4. In a frying pan over medium heat add a coating of olive oil and sear fish on both sides for a total of four minutes. Place fish in oven and bake eight minutes. While fish is in oven, add balsamic vinegar and sugar to a sauce pan and cook until the solution is reduced by 2/3 or until you have a syrup-like consistency. By now the fish should be ready.

Presentation:

Place four eggplant slices overlapping each other with a fish steak on top. Place mixed greens on one corner of the fish, and add balsamic syrup. Decorate with the carrots and peppers.

Bon appetit!

-J.F. Pelchat

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