Asian Fusion Wild Alaska Pollock Tacos
1 Tablespoon Salt
9 Cups Onions (Coarsely Chopped)
6 Cups Green Bell Peppers (Seeded, Cut into 1-inch Cubes)
2 Tablespoons garlic, minced
9 lb Halibut Fillet Portions 3oz Skinless, Boneless
To taste, Ground Black Pepper
4 Quarts Zucchini, halved & sliced, 1-inch thick
6 Cups Red Bell Peppers (Seeded and cut into 1-inch Cubes)
1/4 Cup Dry Italian Herb Seasoning
1-10 lb. Can Canned Whole Tomatoes in Juice
1 Cup Ripe Olives (Sliced)
2 Cups White Wine
4 Quarts Eggplant (Cut into 1-1/2 inch Cubes)
3 Cups Olive Oil
Combine eggplant, 1 cup olive oil and salt; toss to mix. Place in hotel pan; cover with foil and bake at 400°F for 35 minutes or until eggplant is just tender. Uncover and keep warm.
Heat remaining oil in large skillet; sauté zucchini, onions, bell peppers, Italian seasonings and garlic until vegetables are tender.
Add tomatoes, halibut cubes, olives and pepper; simmer until fish is firm.
Stir into eggplant mixture with wine; cook until heated through.
Serve hot over pasta or rice.
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