Halibut with Eggplant and Tomato Water from Umami: The Fifth Taste by Michael Anthony
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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 6 fairytale eggplants, halved lengthwise
- 1 oz. (30 g) white miso
- 2 oz. (60 g) butter
- 4 halibut filets, each 4 oz. (115 g)
- 1 tsp. mirin
- 1 tsp. white miso
- 2 Tbsp. white balsamic vinegar
- 1 Italian eggplant, diced
- 8 tomato “petals”
- Tomato water
- 1 tsp. (4 g) minced shallots
- 1 cup (175 g) sungold tomatoes, halved
- Salt and white pepper
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Miso Halibut
mikaelareuben.com
Baked Halibut with Jammy Tomatoes
brownetrading.com
Halibut and Potatoes with Tomato Sauce - Cookidoo® – the official Thermomix® recipe platform
cookidoo.international
Hearty Halibut Recipe
recipeland.com
Halibut with Pesto, Tomatoes and Mozzarella - Waterfront Seafood
waterfrontseafoodmarket.com
Halibut Tartare | Umami & Us
umamiandus.com
Halibut and Potatoes with Tomato Sauce - Cookidoo® – the official Thermomix® recipe platform
cookidoo.thermomix.com
Fried Halibut with Tomato and Olive Sauce
sodelicious.recipes