Serves 4 People


  • 2 lbs Cleaned, Fileted Halibut
  • 1 Large Eggplant
  • 1 Cup Cherry Tomatoes
  • 1 Cup Cleaned Snap Peas
  • 1 Head of Garlic
  • 1 Cup Olive Oil
  • 1/2 Bunch of Thyme
  • 1/2 Cup of Salt
  • 1/2 Cup unsalted butter
  • Snipped Chives

Salsa Verde

  • 3/4 lb Tomatillos
  • 1 Poblano Chili
  • 1 Serrano Chili
  • 1 Garlic Clove Crushed
  • 1/2 Small Chopped Onion
  • 1/2 Bunch of Cilantro
  • ¼ Tsp Sugar
  • 1 Tbs Kosher Salt


First, make the eggplant puree. Wash the eggplant and cut in half lengthways. Score the inside of the eggplant with a knife and sprinkle with salt and leave for 20 minutes to extract the water. Meanwhile, preheat oven to 375F. Crush the garlic cloves and sprinkle over the eggplant, drizzle with olive oil and place the thyme on top. Place on a tray and then in the oven. Cook until the inside is soft and pulpy about 25 minutes, if it starts to brown cover with tin foil. Remove from oven and allow to cool. 

Scrape the eggplant out of the skin and place into a food processor, turn on and slowly add the remaining oil. Adjust the seasoning and place to the side.


Next, make the salsa verde

Remove husks off the tomatillos, wash and dry.  Turn on the broiler (you can also char on open gas if preferred) line a broiler pan with tin foil, and add the tomatillos, and peppers, drizzle with a little oil and broil until they are charred. Remove from oven and wrap the vegetables in the tin foil to let them steam cook themselves for around 15 minutes.
Place the vegetables into a food processor bowl; add the garlic, salt and sugar, and then blend.  Add a little water to get the blade moving if it’s too thick, and then add the chopped onion and cilantro. Pulse until coarse, adjust seasoning if need be. Set aside for plating. 

Cut the halibut into four 8 oz pieces. Season with salt and pepper on both sides. 
Heat up a pan with a little olive oil, thyme sprig and a spoon of butter over medium heat. Place the fish in slowly and continue cooking on the stove, when it starts to turn golden brown, place in the oven to cook for about 10 minutes at 375 F. 

In a small sauté pan, heat up a little olive oil, add the snap peas, and tomatoes, cook until tender then remove from the heat.

Gently heat up the eggplant puree in a saucepan or microwave then spoon on the plate, placing the halibut in the middle. Spoon over the snap peas and tomatoes, and drizzle with salsa verde. Garnish with a leaf or two of cilantro.