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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels; set aside.
In a large skillet, heat oil over medium heat. Add onion; cook for 5 minutes, stirring occasionally. Add eggplant, bell pepper, garlic, rosemary and 1/4 teaspoon salt. Cook for 10 to 12 minutes or until vegetables are very tender, stirring occasionally. Remove mixture from pan and keep warm.
Add about 1 inch of water to the same pan. Add a steamer basket; bring water to a boil over high heat. Sprinkle halibut steaks with the remaining 1/4 teaspoon salt and the black pepper. Add halibut to steamer basket. Cover and steam over medium heat for 6 to 8 minutes or until fish flakes easily when tested with a fork.
Line four dinner plates with spinach. Place halibut and eggplant peperonata on spinach.