Halibut Ratatouille

I didn’t actually intend on posting this Halibut Ratatouille today, since this is a baking blog and I try to keep the savory in check. But when you drop ready-to-shoot cake, you scream, you sigh–and maybe shout a few unsavory words as you clean it up.

Halibut Ratatouille | Bakers Royale

Yup, it’s been a week of messy food clean up. But that’s what happens when you are learning to juggle an infant in one hand and multi-tasking something in the other.

Halibut Ratatouille from Bakers Royale

So sorry for the dessert buzzkill, but I can guarantee you that you’ll love this halibut recipe. It’s simple to make and perfectly light and refreshing for summer.

 

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Halibut Ratatouille

Yield: Serves 2

Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoon butter
  • 1 yellow onion, diced
  • 4 oz. carrots (about two carrots), diced
  • 2 garlic cloves, minced
  • 8 oz. eggplant (about 1 medium eggplant), diced
  • 8 oz. zucchini (about 2 small zuchinni), diced
  • 2 tsp. fresh marjoram
  • 5 oz. grape tomatoes
  • 1 lb. halibut, skinless (or skin on if preferred)

Directions:

To make ratatouille:

  1. Heat 1 tablespoon of olive oil and butter in a large skillet over medium high heat, add onions and carrot, stir and cook until tender, about 3-5 minutes. Add garlic and cook for another 30 seconds. Transfer mixture to a bowl with a slotted spoon. Add in another tablespoon of olive oil and butter to pan and heat, add eggplant and stir occasionally, until golden, about 5-7 minutes, transfer to carrot mixture. Add zuchini to pan, stir occassionally until tender, about 2-4 minutes, then transfer to carrot mixture. Add tomatoes and marjoram to pan and cook just until tomatoes blister, then transfer to carrot mixture. Set aside and keep warm.

To cook halibut:

  1. Add in remaining 1 tablespoon of butter and olive to skillet pan over medium high heat, add in halibut (skin-side down if not using skinless), cook for about 7-9 minutes on each side or until golden brown and halibut is cooked through. Serve with ratatouille as cut pieces  or slightly shredded and mixed in with ratatouille over pasta

Comments

  1. says

    Oh man! SO sorry to hear about the cake!
    But, I am not complaining about this gorgeous ratatouille! I LOVE how you used the turquoise board for this shoot, it just pops!
    And Chateau Ste Michelle is our favorite wine! Pinning :)

    Reply

  2. says

    I love halibut. My parents go fishing in their retired lives in Alaska and have shipped some home. We have all the fresh veggies needed ready to pick right in our garden. Thanks for the easy to follow recipe. We’ll be making this.

    Reply

  3. says

    Naomi, sorry to hear about the cake. So disappointing but I’m glad you were able to share this with us instead. This ratatouille looks amazingly good and is a great way to use all of summer’s fresh veggies.

    Reply

  4. says

    I LOVE the shot of savory! (sorry about your cake though- terrible.) Mostly I just love to see what your brilliant brain sees in the food (sweet or savory) and makes into your gorgeous photography! This looks delicious and like a perfect meal for our family!

    Reply

  5. says

    OK first of all I am so sorry about the cake, but I am not sorry that meant you shared this gorgeousness!! Wow! This is just stunning. Great recipe and such beautiful photos, as always.

    {hopefully you were able to salvage a bit or two of cake so you could at least comfort yourself after the drop 😉 }

    Reply

  6. says

    I’m sorry about your cake, but since ratatouille is one of my favorite things in life, I’m thrilled to see this recipe! Gorgeous dish! :)

    Reply

  7. says

    This instantly made my stomache hungry!

    I did the same thing with a lemon pound cake, but fortunately I had my pictures all done before it became scrap and full of ceramic glass. I will admit I tried to find a taste then I got scared that I would stab the ruff of my mouth with glass and would have to explain that to people!

    Reply

  8. says

    First: I LOVE your savory stuff. Keep it coming!

    Second: At least no one threw the cake it your face! That happens to me from time to time..

    Third: Juggling an infant, I mean…I still can’t believe you do what you do how you do when you do!!

    Reply

  9. says

    Your savory dishes are just as awesome as your sweets! I LOVE this!

    Sorry about the cake! :/ And as you probably already know, it doesn’t get easier… my 2-year old eats my food while I’m trying to photograph it. So… good luck! haha 😉

    Reply

  10. says

    Sorry to hear about the cake but things like that happen to all of us sometimes. I just love halibut and am always looking for new ways to prepare it. Is the skin edible? I didn’t think it was.

    Reply

  11. says

    Oh this looks SO GOOD! My mom often makes plain ratatouille with crusty bread for dinner, the addition of halibut adds a nice bit of protein to this healthy dinner!

    Reply

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