# Halibut over Summer Caponata with Sweet Potato Fries and Roasted Arrowhead Cabbage > Caption names three components. Photo shows a thick, pale, very moist halibut portion sitting on a chunky caponata, plus crisp, rough‑cut sweet potato fries and a charry wedge of arrowhead (pointed) cabbage with a few halved yellow cherry tomatoes. Assuming the halibut was cooked gently (sous vide or olive‑oil poach) rather than seared to keep it glossy and tender. - URL: https://www.chezjk.com/recipes/seaforager-halibut-over-summer-caponata-with-sweet-potato-fries-and-roasted-arro - Author: Jonathan Katzman - Cooked and photographed: 2026-08-03 - Recipe updated: 2026-08-20 - Serves: 4 servings - Tags: paleo, gluten-free, dairy-free, pescatarian ![Halibut over Summer Caponata with Sweet Potato Fries and Roasted Arrowhead Cabbage](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Fa82a36af2a717285.jpg) ## Gentle Halibut (Sous Vide or Olive‑Oil Poach) Halibut is lean; low‑temperature cooking keeps it silky and juicy, matching the glossy look in the photo. Simple citrus and good olive oil let the caponata do the heavy lifting. ### Ingredients - 1.75 lb Pacific halibut, center‑cut loin, skin off, cut into 4 even portions - 1.5 tsp kosher salt - 2 tbsp extra‑virgin olive oil, plus more to finish - 1 lemon, zest peeled in wide strips and the juice reserved - freshly ground black pepper - flaky salt, to finish ### Instructions 1. Lightly season halibut all over with kosher salt and let it sit 10–15 minutes while you set up the rest of the meal. 2. Sous vide method: Preheat water bath to 130°F/54.5°C. Bag fish in a single layer with 2 tbsp olive oil and a few wide strips of lemon zest. Lower into the bath and cook 30–35 minutes until just opaque and tender. 3. Remove fish from bag, discard zest, gently blot, and keep warm. Do not sear to preserve the tender, pale surface seen in the photo. 4. Olive‑oil poach alternative (no SV): Warm enough olive oil in a small saucepan to submerge the fish (about 1 cup) to 145–150°F. Slide in the portions and hold 145–150°F until just opaque and a thermometer reads 125–130°F in the center, about 10–12 minutes depending on thickness. 5. Right before serving, spoon a little bag oil or poaching oil over the fish, add a squeeze of lemon juice, black pepper, and a pinch of flaky salt. ### Notes - If you prefer a firmer texture, take the sous vide to 132–134°F for 25–30 minutes. - Pan‑sear option: oil a hot skillet and sear 1–2 minutes per side, then rest 2 minutes; the look will be more browned than the photo. - Buy center‑cut pieces about 1.25 inches thick for even doneness. ## Late‑Summer Caponata (bed for the halibut) Classic Sicilian agrodolce—jammy eggplant, tomatoes, briny capers/olives, a touch of vinegar and honey—gives acidity and umami to balance rich, mild halibut. ### Ingredients - 1.5 lb eggplant, cut in 3/4–1 inch cubes - 1 tbsp kosher salt, for salting eggplant - 1/2 cup extra‑virgin olive oil, divided - 1 medium yellow onion, small dice - 3 celery ribs, thinly sliced - 3 garlic cloves, thinly sliced - 2 anchovy fillets, minced (optional but great) - 1 lb ripe cherry or Early Girl tomatoes, chopped - 3 tbsp red wine vinegar (or sherry vinegar) - 1.5 tsp honey - 2 tbsp capers, rinsed - 1/2 cup Castelvetrano olives, pitted and chopped - 1/4 cup golden raisins - 1/4 cup pine nuts, toasted - 1/2 cup basil, chopped - freshly ground black pepper ### Instructions 1. Toss eggplant with 1 tbsp kosher salt and let drain in a colander 20 minutes. Rinse briefly and pat very dry. 2. Heat 1/4 cup olive oil in a wide skillet over medium‑high. Fry eggplant in two batches until browned and tender, 6–8 minutes per batch, adding oil as needed. Transfer to a bowl. 3. Lower heat to medium. Add remaining 1/4 cup oil, onion, and celery with a pinch of salt; cook until translucent and sweet, 6–8 minutes. Stir in garlic and anchovy and cook 1 minute until fragrant. 4. Add tomatoes and cook, stirring, until saucy and slightly jammy, about 8–10 minutes. 5. Stir in vinegar, honey, capers, olives, and raisins. Return eggplant to the pan and simmer gently 5 minutes to meld. Season with pepper and adjust agrodolce balance with a touch more vinegar or honey to taste. 6. Off heat, fold in pine nuts and most of the basil, reserving some for plating. Let stand at least 10 minutes; it’s best warm, not piping hot. ### Notes - The photo suggests a chunky, olive‑forward texture—avoid over‑reducing so vegetables keep their identity. - Nut‑free: omit pine nuts; add extra raisins for sweetness. - Make‑ahead: keeps 5 days refrigerated; tastes even better on day 2. ## Crisp Sweet Potato Fries (double‑fry, arrowroot dust) A cold‑water soak plus a light arrowroot coat and a two‑stage fry deliver the craggly, deeply crisp fries seen in the photo—without flour. ### Ingredients - 2 lb orange sweet potatoes (Garnet/Jewel), peeled if you like - 2 qt avocado or rice bran oil, for frying - 1/3 cup arrowroot starch - 1 tsp fine salt, plus more to finish - 1/2 tsp smoked paprika or gochugaru (optional) ### Instructions 1. Cut sweet potatoes into thin batons or rough shoestrings about 1/4 inch thick. Soak in very cold water 30 minutes to shed surface starch; drain and dry thoroughly with towels. 2. Heat oil in a Dutch oven to 325°F. Toss fries with arrowroot and 1 tsp fine salt so they’re lightly dusted and not gummy. 3. First fry: work in batches and fry 3–4 minutes until just tender and pale. Drain on a rack. 4. Increase oil to 375°F. Second fry: return fries 60–90 seconds until deeply crisp and coppery. 5. Season immediately with salt and, if using, paprika or gochugaru. ### Notes - Air‑fryer/oven: toss dried batons with 2 tbsp oil and 2 tbsp arrowroot, bake or air‑fry at 425°F until browned and crisp, 18–25 minutes, shaking a few times. - Hold crisp in a 250°F oven on a rack while finishing other components. ## Roasted Arrowhead Cabbage with Lemon and Yellow Cherry Tomatoes Pointed cabbage roasts quickly; charred edges and a bright lemon finish echo the crunchy‑fresh vibe in the plate photo. ### Ingredients - 2 small arrowhead cabbages (or 1 large), trimmed and quartered through the core into wedges - 3 tbsp extra‑virgin olive oil - 1.25 tsp kosher salt - freshly ground black pepper - 1 lemon, zest finely grated and juiced - 1 cup yellow cherry tomatoes, halved - 1/2 tsp Aleppo or red pepper flakes (optional) ### Instructions 1. Heat oven to 450°F with a heavy sheet pan inside. 2. Toss cabbage wedges with olive oil, salt, and pepper. Place cut side down on the hot pan and roast 15 minutes. Flip and roast 7–13 minutes more until cores are tender and edges char. 3. Transfer to a platter, drizzle with lemon juice, sprinkle zest and chile flakes, and scatter the halved yellow cherry tomatoes. ### Notes - If your cabbages are very large, roast longer at 425°F so the centers cook without burning the leaves. - Optional ChezJK finish: whisk 1 tsp white miso into 1 tbsp lemon juice and 2 tbsp olive oil and drizzle over just before serving. ## Overall Timing / Workflow Sequencing keeps the halibut tender and the fries crisp while the vegetables develop flavor. ### Instructions 1. 0:00 - Start caponata: salt eggplant. Preheat oven to 450°F with a sheet pan for the cabbage. Set up fryer with oil. 2. 0:10 - Brown eggplant; start onion/celery base. Cut sweet potatoes and soak. Season halibut and bag with oil and zest. 3. 0:20 - Start roasting cabbage wedges. Bring sous vide bath to 130°F or set up olive‑oil poach pot. 4. 0:25 - Add tomatoes/olives/capers to caponata to simmer gently. Begin sous vide halibut (30–35 min). Drain and dry fries; set fries and rack. 5. 0:40 - Flip cabbage to finish. Taste/finish caponata; fold in basil and pine nuts and hold warm. 6. 0:50 - First fry the sweet potatoes at 325°F; hold on rack. Pull cabbage, dress with lemon and tomatoes. 7. 0:55 - Second fry at 375°F for crispness. Remove halibut from bath, blot, season with lemon and flaky salt. 8. 1:00 - Plate immediately so fries stay crisp and halibut stays silky. ### Notes - If poaching in oil instead of sous vide, begin the poach around 0:48 so fish is ready to plate with the fries. ## Plating Building a bed of caponata seasons each bite of halibut and keeps juices on the plate. ### Instructions 1. Spoon a generous bed of warm caponata just off‑center on each plate. 2. Lay a halibut portion on top; spoon a little good olive oil and a drop of lemon over the fish. 3. Add a roasted cabbage wedge to the side and scatter a few of the yellow tomatoes over and around it. 4. Pile a clutch of sweet potato fries opposite the cabbage for height and crunch. Finish with a last pinch of flaky salt and basil shreds over the caponata. ### Notes - For family‑style, plate halibut on a platter over a wide pool of caponata with cabbage wedges and fries on separate platters to keep fries crisp. ## Leftover Path These components rework cleanly into new meals without losing texture. ### Instructions 1. Caponata keeps 5 days; fold into a lunchtime grain‑free bowl with arugula and toasted almonds, or warm and serve with eggs. 2. Halibut: flake cold into a lemon‑herb mayo and celery salad, or gently rewarm in olive oil and serve over the leftover caponata. 3. Cabbage: chop and sauté with garlic and a splash of vinegar; toss with caponata for a warm vegetable hash. 4. Fries: best day‑of; to revive, air‑fry or bake on a rack at 425°F for 5–7 minutes until re‑crisp. ### Notes - Avoid microwaving the halibut; it dries the lean flesh. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.