|
By Chef Jeremy McLachlan
Serves 2
2 6-oz Halibut Fillets
1/4 c Canola Oil
Salt and Pepper, to taste
Ratatouille (recipe follows)
Heat oil in a large frying pan over medium heat. Season halibut on both sides with salt and pepper. Sear halibut in frying pan for 5 minutes on each side. To serve, set halibut on plate and top with ratatouille.
Ratatouille
½ c Zucchini, chopped
½ c Red Pepper, chopped
½ c Sweet Onion, chopped
½ c Eggplant, chopped
1 c Tomato, chopped
½ Tbsp Kosher Salt
1 Tbsp Fresh Thyme, chopped
¼ c Olive Oil
Preheat oven to 400°F. Toss all the vegetables in a large bowl with salt,
thyme and olive oil. Spread vegetables flat on a sheet pan and roast for 10
–15 minutes, stirring occasionally.
