Spice Rubbed Halibut With Grilled Vegetable Ratatouille Recipes

GRILLED HALIBUT WITH LEBANESE SPICE RUB

Steps:

• In a food processor or blender, grind all of the rub ingredients. Place in a shallow dish.
• Pat Halibut fillets dry with paper towels.Brush both sides of fish with olive oil. Dip in rub, covering the fillets evenly. Let sit for 10 minutes.
• Grill over high heat (make sure grill is well oiled before placing fish), about 5 minutes per side, or until fish turns opaque and grill marks are nicely browned.
• Serve with grilled vegetables, hummus and warm pita bread.

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE

Steps:

• Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
• Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE

Steps:

• 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: 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: 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.

SPICY HALIBUT

Steps:

• Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
• Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
• Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
• Store remaining spice mixture in an airtight container for future use.

SPICE-RUBBED HALIBUT WITH GRILLED VEGETABLE RATATOUILLE

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.