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Eggplant Relish Ingredients:
6 oz Lingcod fillet, skin off
1 lb Japanese eggplants, peeled and diced (3/4 inch)
2 cups olive oil
1 yellow onion, diced (1/4 inch)
6 cloves garlic, peeled and chopped
¼ teaspoon Paul Prudhomme seafood spice
1 pinch piment d’Espelette
1 pinch cumin powder
1 pinch ground anise seed
1 leaf Thai basil, for garnish
salt and pepper, to taste
Bell Pepper Relish Ingredients:
1 red bell pepper
1 green pepper
1/2 red onion
1 Roma tomato
1/4 bunch thyme, chopped
2 cloves garlic, chopped
1 tablespoon Beaux de Provence virgin olive oil
1 teaspoon white balsamic vinegar
1 pinch cumin powder
1 pinch Paul Prudhomme seafood spice
2 leaves regular basil, chopped (1/2 inch)
salt and pepper, to taste
Directions for Eggplant Relish:
Heat olive oil in a large skillet. First sauté the eggplant, then spices.
Add diced onion and cook until softened, then add garlic and cook for about 5 minutes over high temperature, making sure to season with salt and pepper.
Stir and cook uncovered, 15 to 20 minutes, over medium-low heat.
Remove eggplant and drain oil in strainer/sifter for about 30 minutes.
Keep refrigerated until ready to serve.
Directions for Bell Pepper Relish
Roast all the vegetables over flame for flavor, then peel, seed, wash and dry.
Dice vegetables into about 1/2 inch pieces, and mix together with garlic, olive oil, thyme, salt, pepper, spices, and chopped basil.
When Ready to Serve:
Warm up eggplant purée.
Pan sear seasoned cod in olive oil and finish with butter, basting the fish as it cooks.
Mold the eggplant purée in 8 inch ring, top with fish.
Garnish with the pepper relish and Thai basil.
