Halibut with Grilled Vegetable Ratatouille
Grilled vegetables add a smoky note to a simplified version of ratatouille. The vegetables are used as a base for gently grilled halibut. Although the grill is set up for indirect grilling, both the vegetables and the fish are first placed directly over the hot coals around the perimeter of the grill to sear in grill marks, then moved to the center and covered for the indirect method of cooking.
Ingredients
- Grilled Vegetable Ratatouille
- Fennel bulb - 1, quartered
- Yellow Onion - 1 small, quartered
- Eggplant - 1/2, quartered
- Red Pepper - 1, seeded and quartered
- Yellow Pepper - 1, seeded and quartered
- Zucchini - 1 small, quartered
- Yellow Squash - 1 small, quartered
- Olive Oil - 1/2 cup
- Shallots - 2, chopped
- Garlic Clove - 1, minced
- Ripe Tomatoes - 5, peeled and seeded
- Tomatoes - one 16-ounce can, diced
- Tomato paste - one 8-ounce can
- Salt and freshly ground pepper
- Juice of 1 lemon
- Fresh Halibut - six, 3-ounce pieces
- Olive Oil
- Salt and freshly ground pepper
- Chives - 8 to 12, roughly chopped
Instructions
To prepare the ratatouille: Prepare the grill for indirect cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Move the coals into a circle around the outside of the fire grate and place a drip pan in the center. Place the cooking grate on top and let heat for 1 to 2 minutes.
Lightly brush the fennel, onion, eggplant, peppers, zucchini, and squash with olive oil, or rub lightly with oil using your fingers. Place the fennel, onion, and eggplant pieces on the cooking grate over the coals. Grill 5 minutes. Turn and move to the center of the grill. Add the peppers, zucchini, and squash, keeping the vegetables in a single layer. Cover. Grill 5 minutes, then turn all vegetables. Cover and grill 5 more minutes, until tender. Remove from heat and let cool slightly. Cut all grilled vegetables into medium dice.
Put the shallots into a medium non-stick saute pan or skillet and cook over medium-low heat until the shallots soften, 3 to 4 minutes. Add the garlic and tomatoes, increase the heat to medium, and cook 5 to 8 minutes, or until the moisture is released from the tomatoes. Add the diced tomatoes and tomato paste and simmer 20 minutes, until reduced and thickened. Fold the grilled vegetables into the tomato mixture; season to taste with salt, pepper, and lemon juice. Set aside; keep warm.
Refresh the coals, letting them burn until covered with light grey ash.
To cook the halibut: Brush the halibut with olive oil and season with salt and pepper. Place directly over the coals and sear for about 2 minutes, until marked by the grill. Turn 45 degrees and sear for another 2 minutes. Move to the center of the grill, away from direct heat. Cover and cook 7 to 8 minutes, or to desired degree of doneness, turning over once during the cooking time.
To serve: Mound ratatouille in the center of each plate. Sprinkle with chives. Top each with a piece of halibut.
