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Halibut Ratatouille


Halibut Fillet Portions SKL/BNL Bias Cut IQF (1-10lb) 419029.


1  Tablespoon Salt
9  Cups Onions (Coarsely Chopped)
6  Cups Green Bell Peppers (Seeded, Cut into 1-inch Cubes)
2  Tablespoon Garlic, minced
9  lb Halibut Fillet Portions SKL/BNL Bias Cut IQF (1-10lb) 419029
to  Taste Ground Black Pepper
4  Quarts Zucchini, halved & sliced, 1-inch thick
6  Cups Red Bell Peppers (Seeded & Cut into 1-inch Cubes)
1/4  Cup Dry Italian Herb Seasoning
1-10 lb.  Can Canned Whole Tomatoes in Juice
1  Cup Ripe Olives (Sliced)
2  Cups White Wine
4  Quarts Eggplant (Cut into 1-1/2 inch Cubes)
3  Cups Olive Oil


1. Combine eggplant, 1 cup olive oil and salt; toss to mix. Place in hotel pan; cover with foil and bake at 400°F for 35 minutes or until eggplant is just tender. Uncover and keep warm.

2. Heat remaining oil in large skillet; sauté zucchini, onions, bell peppers, Italian seasonings and garlic until vegetables are tender.

3. Add tomatoes, halibut cubes, olives and pepper; simmer until fish is firm.

4. Stir into eggplant mixture with wine; cook until heated through.

5. Serve hot over pasta or rice.