Name: Halibut with Eggplant and Tomato Water
Yield: Serves 4
Cuisine: United States
Ingredients: 1 cup (175 g) sungold tomatoes, halved; 6 fairytale eggplants, halved lengthwise; 8 tomato “petals”; Salt and white pepper; 1 oz. (30 g) white miso; Tomato water; 2 oz. (60 g) butter; 4 halibut filets, each 4 oz. (115 g); 1 Italian eggplant, diced; 1 tsp. white miso; 2 Tbsp. white balsamic vinegar; 1 tsp. mirin; 1 tsp. (4 g) minced shallots

Both the slow-baked halibut and tomatoes are soft to suit the texture of this dish, while miso-flavored tomato water as an umami sauce brings it all together.

Ingredients

4 halibut filets, each 4 oz. (115 g)
2 oz. (

Method

Preheat oven to 275°F (135°C).

Mix butter and miso together at room temperature. Spread evenly over each piece of fish. Place the fish on a buttered sauté pan and into the preheated oven for 7 minutes.

Sauté halved fairytale eggplant and diced Italian eggplant in olive