Ingredients
- Roasted Vegetable Ratatouille:
- 2 oz. 2 oz. olive oil
- 8 oz. 8 oz. white onion, diced 1/2
- 2 Tbsp. 2 Tbsp. garlic, minced
- 20 oz. 20 oz. zucchini, diced 1/2
- 8 oz. 8 oz. red bell pepper, pitted, diced 1/2
- 8 oz. 8 oz. artichoke hearts, diced 1/2
- 8 oz. 8 oz. sundried tomatoes, minced
- 4 oz. 4 oz. Kalamata olives, pitted
- 2 tsp. 2 tsp. salt
- 2 tsp. 2 tsp. parsley, dried
- 1 tsp. 1 tsp. oregano, dried
- Pine Nut Breadcrumbs:
- 4 1/2 oz. 4 1/2 oz. breadcrumbs, unseasoned, preferably Panko
- 1 1/2 oz. 1 1/2 oz. pine nuts, toasted, finely chopped
- 1 tsp. 1 tsp. Kosher salt
- Roasted Alaska Halibut:
- 4 lbs. 4 lbs. Alaska Halibut fillets, 4 to 5 oz.
- 6 oz. 6 oz. vegetable oil
- 2 Tbsp. 2 Tbsp. Kosher salt
- 1 Tbsp. 1 Tbsp. black pepper, fine
- 6 oz. 6 oz. pine Nut Breadcrumbs
- Grilled Bread:
- 1 1 loaf Italian bread
- Olive oil, as needed
- Kosher salt, to taste
- Black pepper, fine, to taste
- Assembly:
- 1 slice 1 slice grilled bread
- 1 fillet 1 fillet Alaska Halibut
- 4 oz. 4 oz. ratatouille
- 2 2 sprigs Italian parsley
- 1 tsp. 1 tsp. lemon zest
Servings:
Units:
Instructions
- Roasted Vegetable Ratatouille:
- Saut onion, garlic and zucchini in olive oil until soft.
- Add remaining ingredients. Continue cooking over low heat for 10 minutes, or until mixture is soft and well combined.
- Cool and store in a container with a tight fitting lid and refrigerate. Yield: approx. 48 oz.
- Pine Nut Breadcrumbs:
- Combine all ingredients in a small bowl.
- Store breadcrumbs in a container with a tight fitting lid at room temperature. Yield: approx. 6 oz.
- Roasted Alaska Halibut:
- Brush bold sides of each fillet with 1 Tbsp. oil. Season with salt and pepper.
- Space fillets apart on a sheet pan. Top each fillet with 1 Tbsp. breadcrumbs.
- Roast halibut for 6 to 8 minutes in a hot oven, or until internal temperature reaches 145F.
- Grilled Bread:
- Slice bread crosswise on a slight bias in 1-inch thick slices.
- Brush both sides with olive oil, and season with salt and pepper.
- Place bread on a hot grill. Grill for about 30 seconds on each side, depending on grill temperature.
- IMPORTANT NOTE: The bread will burn quickly. Do not leave unattended.
- Assembly:
- Assemble each Bruschetta in this order: Place grilled bread in the center of a plate. Place roasted halibut on top of bread. Spoon
- Ratatouille over halibut and garnish with parsley sprigs and lemon zest.
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