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Saturday, December 10, 2016

Baked BBQ-flavored Halibut with Charred Eggplant and Steamed Asparagus


salmon fillet barbecue eggplant asparagus



I had some Kolhapuri Thecha leftover from my previous venture. To balance its heat, it seemed like sweetish BBQ Sauce would be ideal. So, I slathered both these flavorings on the halibut filet and baked in a 400° F oven for about 25-30 minutes till done. Simple, no fuss dish.

The pristine Alaskan fish caught over summer and brought home by the other half feels like a precious resource, fast dwindling...

Some steamed asparagus plus some char-broiled eggplant slices round out this sumptuous weeknight meal. The asparagus sat in the steamer a bit longer than I intended, but, it was still fine.


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