Recipe courtesy of Raphael Lunetta
Slow Roasted Halibut with "Deconstructed" Ratatouille
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 468
- Total Fat
- 27
- Saturated Fat
- 7
- Carbohydrates
- 22
- Dietary Fiber
- 5
- Sugar
- 10
- Protein
- 37
- Cholesterol
- 105
- Sodium
- 1289
- Total: 2 hr
- Prep: 1 hr 30 min
- Cook: 30 min
Ingredients
Halibut:
4 (6-ounce) Alaskan Halibut fillets
Olive oil, to saute
Roasted Pepper and Tomato Salad:
1 medium onion, peeled and diced
Olive oil, to saute
1 clove garlic, peeled and minced
1/4 cup tomato paste
1 red pepper, roasted, peeled and diced
1 yellow pepper, roasted, peeled and diced
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper, to taste
1/4 cup lemon juice
Zucchini Puree:
3 zucchini
6 cloves garlic, peeled, triple blanched
1 tablespoon olive oil
1/2 cup chicken stock
1/4 cup cream
1/8 pound fresh, clean spinach (about a handful)
Directions
- Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
Roasted Pepper and Tomato Salad:
- Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
Zucchini Puree:
- Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
- Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
- Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
- Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
- Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.