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Halibut with Ratatouille, Baby Carrots and Ginger Sauce

Halibut with Ratatouille, Baby Carrots and Ginger Sauce for 6

Associated Recipes:
Category: Main Course, Sauces
By: Pascal Frapech

Ingredients

Ratatouille
  • 1    white onion, cleaned and diced
  • 3    ounces fresh garlic, peeled and chopped fine
  • 2    tablespoons fresh thyme, chopped
  • 2    tablespoons fresh rosemary, chopped
  • 4    ounces olive oil
  • 1    each red, yellow and green bell pepper, cleaned and diced
  • 2    baby eggplant, diced
  • 2    tablespoons curry powder
  • 2    cups white wine
  • 6    ounces diced tomatoes
  • 4    ounces tomato sauce
  • 2    yellow zucchini, diced
Baby Carrots
  • 1    bunch whole baby carrots, cleaned
  • Add the baby carrots to boiling water and cook for 15 minutes and set aside.
Halibut
  • 2    pounds fresh halibut, cut into 4- to 7-ounce medallions
  • 2    tablespoons fresh thyme, chopped
  • 2    tablespoons fresh rosemary, chopped
Ginger Sauce
  • 2    ounces fresh ginger, peeled and chopped fine
  • 3    shallots
  • ¾    pound sweet butter
  • Salt and pepper to taste
     

Preparation

Ratatouille

Sautee the onion, garlic and chopped herbs in olive oil over medium heat. When soft, add bell peppers and cover. Reduce the heat and cook slowly stirring occasionally. When peppers are soft add eggplant, mixing well. Leave uncovered. Add the curry. When the eggplant begins to change color add 2 cups of wine and cover again. Add the diced tomatoes and the tomato sauce. Cover, stirring often. When the eggplant is soft add the zucchini. Cover and cook for another 15 minutes. When the zucchini is tender, remove from heat, uncover and let cool.

Halibut

Preheat the oven to 375º. Sprinkle halibut medallions with the herbs. Cook medallions on each side for 2 ½ minutes—just long enough to color the fish. Place on a baking tray and set in the oven for 5 minutes.

Ginger Sauce

In the same pan that you cooked the fish, add the chopped shallots, garlic and ginger. Sautee for 3 minutes. Deglaze with 1 cup of wine and reduce until dry. Add the butter, slowly at first. When the butter is melted, strain the sauce and add salt and pepper.

To Serve

Spoon ratatouille in the center of each plate, place one carrot on the side and top the ratatouille with a halibut medallion. Drizzle of the plate with ginger sauce.

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