HALIBUT RATATOUILLE - (Free Recipe below)


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Halibratou - Recipes
1.00 LBS
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YIELD: Serves 2


  • 3 tablespoons olive oil
  • 3 tablespoon butter
  • 1 yellow onion, diced
  • 4 oz. carrots (about two carrots), diced
  • 2 garlic cloves, minced
  • 8 oz. eggplant (about 1 medium eggplant), diced
  • 8 oz. zucchini (about 2 small zuchinni), diced
  • 2 tsp. fresh marjoram
  • 5 oz. grape tomatoes
  • 1 lb. halibut, skinless (or skin on if preferred)


To make ratatouille:

  1. Heat 1 tablespoon of olive oil and butter in a large skillet over medium high heat, add onions and carrot, stir and cook until tender, about 3-5 minutes. Add garlic and cook for another 30 seconds. Transfer mixture to a bowl with a slotted spoon. Add in another tablespoon of olive oil and butter to pan and heat, add eggplant and stir occasionally, until golden, about 5-7 minutes, transfer to carrot mixture. Add zuchini to pan, stir occassionally until tender, about 2-4 minutes, then transfer to carrot mixture. Add tomatoes and marjoram to pan and cook just until tomatoes blister, then transfer to carrot mixture. Set aside and keep warm.

To cook halibut:

  1. Add in remaining 1 tablespoon of butter and olive to skillet pan over medium high heat, add in halibut (skin-side down if not using skinless), cook for about 7-9 minutes on each side or until golden brown and halibut is cooked through. Serve with ratatouille as cut pieces  or slightly shredded and mixed in with ratatouille over pasta