Halibut with Grilled Ratatouille Recipe

Name: Halibut with Grilled Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for brushing; 3 medium tomatoes, halved crosswise and seeded; 1 medium onion, sliced 1/2 inch thick; 1 medium zucchini, halved lengthwise; 1 medium yellow squash, halved lengthwise; 1 red bell pepper; Salt and freshly ground black pepper; 2 tablespoons red wine vinegar; 2 tablespoons drained capers; 2 anchovy fillets, minced; 1/4 cup extra-virgin olive oil; 3 tablespoons thinly sliced basil leaves; Four 6- to 7-ounce skinless halibut fillets

Servings: persons

Vegetable oil, for brushing
3 medium tomatoes, halved crosswise and seeded
1 medium onion, sliced 1/2 inch thick
1 medium zucchini, halved lengthwise
1 medium yellow squash, halved lengthwise
1 red bell pepper
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons drained capers
2 anchovy fillets, minced
1/4 cup extra-virgin olive oil
3 tablespoons thinly sliced basil leaves
Four 6- to 7-ounce skinless halibut fillets

1
Light a grill.
2
Brush all of the vegetables with vegetable oil and lightly season with salt and pepper.
3
Grill the tomatoes, onion, zucchini and yellow squash over moderate heat, turning once, until the vegetables are charred and just tender, about 3 minutes per side.
4
Grill the red bell pepper on 4 sides until charred all over, about 3 minutes per side.
5
Peel the tomatoes and red bell pepper.
6
Cut all of the vegetables into 1/2-inch dice.
7
In a large bowl, whisk the red wine vinegar with the capers and anchovies.
8
Gradually whisk in the olive oil.
9
Add the diced grilled vegetables and the basil and toss gently.
10
Season the grilled ratatouille with salt and black pepper.
11
Brush the halibut fillets with vegetable oil and season with salt and black pepper.
12
Grill the fillets over high heat, turning once, until they are lightly charred and just cooked through, about 3 minutes per side.
13
Transfer the halibut fillets to plates and serve with the grilled ratatouille.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable oil, for brushing, 3 medium tomatoes, halved crosswise and seeded, 1 medium onion, sliced 1/2 inch thick, 1 medium zucchini, halved lengthwise, and more.

Yes, Halibut with Grilled Ratatouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Halibut with Grilled Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions