Is anything that pairs better together than fresh fish and citrus?... not really! Enjoy the refreshing pairing of fresh caught halibut, crusted with a mixture of lemony MRM Baobab Powder and pistachios, upon a bed of zucchini noodles. This beautiful meal is easy to make, and even easier to enjoy!
1 Whole Eggplant (Chargrilled all around until cooked through and tender)
1 Shallot (finely chopped)
1 tsp Ras El Hanout Spice
1 Tbsp Olive OilZucchini Tagliatelle:
1 Green and 1 Yellow Zucchini
Sea Salt to Season
1/2 Cup Olive Oil
Juice from 1/2 Lemon
Mix all crust ingredients together in a bowl and set aside.
To make the spiced eggplant puree lightly cook the shallots in a small pan in the olive oil along with the spice for 2-3 minutes, stirring constantly to prevent over cooking and burning.
Take the cooked eggplant and remove the stalk like head placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree. Add salt very slowly until you reach your preferred taste. Place off to the side.
Slice the zucchini lengthwise 1/2 cm thick and lay flat on the board.
Cut out the center seeded part of the zucchini slice leaving the colored outside trimming, tagliatelle (wide ribbon) style.
Place the zucchini strips in a bowl and add the olive oil, lemon juice, and a pinch of sea salt.
Mix together and leave to marinate for 20 minutes tossing every 5 minutes or so. Set aside.
Pre heat the broiler to high and heat a frying pan on the stove to high.
When the pan is hot add a splash of olive oil and sprinkle sprinkle some sea salt on the fish.
Place the fish in the pan for and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust. When the in on place the pan under the broiler for 1 minute.
The fish should be in the an for no longer than 5 minutes total.
Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together on dish and enjoy!