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.
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.
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.
- 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)
To make ratatouille:
- 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:
- 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