by Erica Stolarski

Halibut with Basil Beurre Blanc and Ratatouille

by Erica Stolarski

Recipe courtesy of Alaska Fresh Seafood customer, Erica Stolarski

This French-inspired dish lets the simplicity of the wild Alaskan halibut stand out against the classic layered, vegetable stew, all tied together with a buttery yet bright sauce. The fresh tomatoes, squash and basil make it a perfect late-summer or early-fall dinner. Accompany with a slice of toasted baguette.

SERVES 2

Ingredients

Ratatouille

1 small eggplant
1 small zucchini
1 small yellow squash
2 small vine-ripe tomatoes
1 roasted red bell pepper
1/2 yellow onion
2-3 cloves garlic
Extra virgin olive oil
Kosher salt
Ground black pepper

BASIL BEURRE BLANC

1/4 cup dry white wine
1 tbsp white wine vinegar or lemon juice
1/2 stick cold butter
1 small shallot
3-4 leaves fresh basil
Kosher salt
Ground black pepper

PAN-ROASTED HALIBUT

2 wild Alaskan halibut portions
1-2 tbsp extra virgin olive oil to coat skillet
Kosher salt
Ground black pepper

INSTRUCTIONS

Ratatouille

Rough chop 2-4 tbsp fresh basil, to preference.
Cube eggplant, place in colander and sprinkle with Kosher salt; let drain in sink (15-20 minutes). Then, place on paper towel and pat dry.
Cube zucchini and squash; rough chop roasted red pepper; dice onion and mince garlic. Set all aside.
Add 1 tbsp. extra virgin olive oil (EVOO) to skillet over medium heat. Add eggplant, season with salt and pepper. Cook for 8-10 minutes or until tender. Remove from pan, set aside.
Add another 1 tbsp EVOO to skillet. Add zucchini and squash to pan. Add another pinch of salt and pepper to preference. Cook for 8-10 minutes or until tender. Remove from pan, set aside.
Reduce heat to medium-low heat. Add onions and pinch of salt and pepper. Cook onions until translucent; add garlic and cook for another 1 minute.
Raise heat to medium to medium-high. Stir in 1/4 cup dry white wine; reduce liquid by 3/4.
Return heat to medium. Add tomatoes, roasted red pepper to pan, lightly season with salt and pepper; cook down to remove excess liquid.
Once tomato and pepper liquid is cooked down, add zucchini and squash and cook for about 5 minutes. Then, add eggplant.
Simmer all together for about 15 minutes, stirring occasionally.
Once ratatouille is cooked down to a “stewy” consistency, season with salt and pepper to preference; stir in fresh basil, reserving some for garnish.

BASIL BEURRE BLANC

Mince shallot; rough chop basil.
Cut butter into cubes.
Add wine, vinegar, shallot to small saucepan; bring to a low boil.
Reduce to about 1 to 2 tbsp of liquid (by preference: strain liquid to remove shallot).
Reduce heat to low; whisk in one cube of butter and emulsify.
Once first cube of butter is emulsified, whisk in remaining butter, one cube at a time.
Add salt and pepper, to preference; add fresh chopped basil.

PAN-ROASTED HALIBUT

Season both sides of each portion with salt and pepper.
Add EVOO to skillet; bring to medium to medium-high heat.
Gently slide halibut portions into pan.
Cook for 6 minutes on first side; flip gently with fish spatula. Cook for 5 minutes on second side.
Gently prod halibut portions with fork to check for doneness. Fish should be bright white and start to gently flake. Remove from heat.

TO SERVE: Place one halibut portion over the ratatouille. Spoon 3-4 tbsp beurre blanc over fish. Garnish with remaining chopped basil. Serve with sliced, crusty baguette.

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