Ingredients
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For the Ratatouille Halibut
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1 Tablespoon Olive Oil
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½ Yellow Onion
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2 Garlic
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1 Zucchini
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1 Eggplant
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1 red Bell Peppers
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1¼ pounds Halibut
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½ teaspoon Kosher Salt
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½ teaspoon Black Pepper
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¼ teaspoon sweet Hungarian Paprika
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2 Tablespoons Grapeseed Oil
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For the Basil Couscous
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1½ cups Water
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1 cup whole wheat Couscous
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1 Tablespoon Olive Oil
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½ grated Lemon Juice
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6 fresh Basil
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½ teaspoon Kosher Salt
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¼ teaspoon Black Pepper
Directions
Steps
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1
Done
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For the Ratatouille HalibutHeat the oil in a large sauté pan or skillet over medium heat. Add the onion and garlic and cook for 5 minutes, until translucent. Add the zucchini and cook for 3 minutes, until softened. Add the eggplant and cook for 3 minutes, until softened. |
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2
Done
|
Add the bell pepper and cook for 4 to 5 minutes. Transfer the ratatouille mixture to a bowl; set the pan aside. |
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3
Done
|
Season the fish with the salt, pepper, and paprika. Add the grapeseed oil to the pan. Once it is hot, add the fish to the pan and sear for 3 minutes. |
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4
Done
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Flip the fish over and cover with the ratatouille. Cover the pan and cook the fish for 5 minutes. |
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5
Done
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Remove the pan from the heat and let the fish steam for a few minutes, then serve. |
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6
Done
|
For the Basil CouscousBring the water to a boil in a 2-quart saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let the couscous sit for 5 minutes. |
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7
Done
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Fluff the couscous with a fork. Mix in the olive oil, lemon zest and juice, basil, salt, and pepper. |
