SPICE-RUBBED HALIBUT WITH GRILLED VEGETABLE RATATOUILLE

Spice-Rubbed Halibut With Grilled Vegetable Ratatouille image

Number Of Ingredients 22

Previous Next

Ingredients

FOR THE RATATOUILLE:
1 medium yellow onion
1 medium Japanese eggplant
1 medium zucchini squash
2 small ripe tomatoes
1 large red bell pepper
1 tablespoon extra-virgin olive oil plus more for brushing the vegetables
kosher salt
freshly ground black pepper
2 teaspoons minced garlic
2 tablespoons finely chopped fresh basil
2 teaspoons balsamic vinegar
FOR THE RUB:
2 teaspoons finely chopped fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 halibut steaks, about 6 ounces each and 1 inch thick
extra-virgin olive oil
2 lemons, cut in half

Steps:

TO MAKE THE RATATOUILLE: Cut the onion crosswise into 1/2-inch slices cut the eggplant and zucchini lengthwise into 1/2-inch slices core the tomatoes, halve them crosswise, and seed them quarter and seed the bell pepper. Brush the vegetables all over with the olive oil and season with salt and pepper. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes, the eggplant 8 to 10 minutes, and the zucchini, tomatoes, and bell pepper 6 to 8 minutes. Allow to cool, then chop into 1/2-inch pieces.In a medium sauté pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Add the grilled vegetables, basil, and vinegar. Season with salt and pepper. Stir, reduce heat to low, and keep warm while you grill the fish. TO MAKE THE RUB: In a small bowl combine the rub ingredients and mix well. Lightly brush or spray both sides of the halibut fillets with olive oil and season evenly with the rub. Grill over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, squeeze the lemons on top, and serve immediately with the ratatouille.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

*** Explore more Spice-Rubbed Halibut With Grilled Vegetable Ratatouille Recipes »

Comment
Leave a comment

Kingston

kingston44@hotmail.co.uk

Yum! This dish was amazing. The spice rub was perfect on the halibut and the ratatouille was so flavorful. I would definitely make this again.

John Njenga

j.njenga32@hotmail.co.uk

This recipe is a keeper! The spice rub is easy to make and adds a lot of flavor to the halibut. The ratatouille is also a great way to use up summer vegetables. I highly recommend this dish.

Shadia Hanson

h.shadia@hotmail.com

I made this for my family last night and it was a hit! Everyone loved the combination of flavors and textures. The halibut was cooked perfectly and the ratatouille was delicious. I will definitely be making this again.

kasahun wehabe

w0@yahoo.com

I'm not a big fan of fish, but I really enjoyed this dish. The spice rub was flavorful without being overpowering, and the ratatouille was a great way to get my veggies in. I'll definitely be making this again!

mahlet bekele

bekele-m@yahoo.com

This recipe was an absolute delight! The spice rub gave the halibut a wonderful flavor, and the grilled vegetable ratatouille was a colorful and delicious complement. I especially appreciated the detailed instructions, which made the cooking process

Name

Message