GRILLED VEGETABLE RATATOUILLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat the grill.
- Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.
- Rub 2 teaspoons of the oil and pinch of the salt and pinch of the pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and start to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and when cool, remove the skin and roughly chop.
- In a large bowl, combine the eggplant, zucchini, squash, onions, and bell peppers and toss with 2 tablespoons of the oil, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.
- In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of olive oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar and whisk to combine. Add the chopped vegetables, tomatoes, and the herbs and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)
- Serve atop grilled wild Alaskan salmon.
GRILLED RATATOUILLE
Steps:
- Preheat grill to medium-high.
- Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the 2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES
Categories Fish Leafy Green Backyard BBQ Dinner Lunch Halibut Spinach Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
- Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
SPICY HALIBUT
This Halibut has a lot of bold flavor. I have greatly enjoyed it of winter evenings near a fireplace.
Provided by Annacia
Categories Halibut
Time 22m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together paprika, oregano, thyme, onion powder, garlic powder, salt, black pepper and cayenne pepper in a small bowl; stir until well combined.
- Place halibut on a nonstick or vegetable spray-coated broiler pan. Brush melted butter onto top surfaces of halibut and sprinkle ½ teaspoon of seasoning mixture over the surface of each steak.
- Broil 10 minutes per inch of thickness, or until fish flakes easily with a fork.
- Store remaining spice mixture in an airtight container for future use.
Nutrition Facts : Calories 208.2, Fat 6.9, SaturatedFat 3.3, Cholesterol 95.5, Sodium 738.6, Carbohydrate 3, Fiber 1.3, Sugar 0.3, Protein 32.5
GRILLED HALIBUT WITH CILANTRO GARLIC BUTTER
Delicious! My husband absolutely loves this recipe! Fish is simply seasoned with lime juice, then served with a cilantro lime garlic sauce. Serve over a bed of greens with a nice loaf of bread for a complete meal.
Provided by SerenaBloom
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat a grill for high heat. Squeeze the juice from the lime wedges over fish fillets, then season them with salt and pepper.
- Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.
- Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro. Serve fish with the cilantro butter sauce.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 3 g, Cholesterol 69 mg, Fat 13.1 g, Fiber 0.7 g, Protein 35.4 g, SaturatedFat 4.7 g, Sodium 173.9 mg, Sugar 0.4 g
HALIBUT WITH SPICED VEGETABLES
Provided by Marian Burros
Categories dinner, weekday, main course
Time 30m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Cut whole onions into thin slices.
- Heat 1 teaspoon of the oil in a nonstick skillet until it is quite hot. Add onions, and saute over medium heat, stirring occasionally, until onions begin to soften and take on color. When onions begin to dry out, stir in 2 tablespoons of the fish stock.
- Meanwhile, wash, trim, seed and cut the whole red and green peppers into thin slices, and add to onion. Cook, stirring, until peppers begin to soften.
- Grate ginger, and stir into peppers along with five-spice powder.
- Cut halibut into three pieces, discarding bone. Place halibut in pan, and cover with vegetables. Cover, and cook according to the Canadian rule: measure fish at thickest part and cook 8 to 10 minutes per inch.
- Meanwhile, trim, wash and chop cilantro and green onions, and saute them with pine nuts in the remaining olive oil in a small pot for about one minute.
- Add remaining fish stock and soy sauce to the pine nut mixture, and cook until slightly reduced.
- When fish is cooked, arrange vegetables on each of three plates; top with halibut, and spoon pine nut mixture over top of each.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 602 milligrams, Sugar 10 grams
GRILLED HALIBUT WITH LEBANESE SPICE RUB
This rub is flavorful and spicy with paprika and red pepper flakes. Adjust the amount of heat to your taste.Other types of firm fish, such as cod, can be used. Created for The Mixing Pot Challenge, ZWT6.
Provided by Mami J
Categories Lebanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor or blender, grind all of the rub ingredients. Place in a shallow dish.
- Pat Halibut fillets dry with paper towels.Brush both sides of fish with olive oil. Dip in rub, covering the fillets evenly. Let sit for 10 minutes.
- Grill over high heat (make sure grill is well oiled before placing fish), about 5 minutes per side, or until fish turns opaque and grill marks are nicely browned.
- Serve with grilled vegetables, hummus and warm pita bread.
PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.
- *A dried herb mixture available at specialty foods stores and some supermarkets.
SPICE-RUBBED HALIBUT WITH GRILLED VEGETABLE RATATOUILLE
Number Of Ingredients 22
Steps:
- TO MAKE THE RATATOUILLE: Cut the onion crosswise into 1/2-inch slices cut the eggplant and zucchini lengthwise into 1/2-inch slices core the tomatoes, halve them crosswise, and seed them quarter and seed the bell pepper. Brush the vegetables all over with the olive oil and season with salt and pepper. Grill over Direct Medium heat until tender, turning once halfway through grilling time. The onion will take 10 to 12 minutes, the eggplant 8 to 10 minutes, and the zucchini, tomatoes, and bell pepper 6 to 8 minutes. Allow to cool, then chop into 1/2-inch pieces. In a medium sauté pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Add the grilled vegetables, basil, and vinegar. Season with salt and pepper. Stir, reduce heat to low, and keep warm while you grill the fish. TO MAKE THE RUB: In a small bowl combine the rub ingredients and mix well. Lightly brush or spray both sides of the halibut fillets with olive oil and season evenly with the rub. Grill over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill, squeeze the lemons on top, and serve immediately with the ratatouille.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
More about "spice rubbed halibut with grilled vegetable ratatouille recipes"
HALIBUT WITH GRILLED RATATOUILLE RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 50 mins
- Light a grill. Brush all of the vegetables with vegetable oil and lightly season with salt and pepper. Grill the tomatoes, onion, zucchini and yellow squash over moderate heat, turning once, until the vegetables are charred and just tender, about 3 minutes per side. Grill the red bell pepper on 4 sides until charred all over, about 3 minutes per side. Peel the tomatoes and red bell pepper. Cut all of the vegetables into 1/2-inch dice.
- In a large bowl, whisk the red wine vinegar with the capers and anchovies. Gradually whisk in the olive oil. Add the diced grilled vegetables and the basil and toss gently. Season the grilled ratatouille with salt and black pepper.
- Brush the halibut fillets with vegetable oil and season with salt and black pepper. Grill the fillets over high heat, turning once, until they are lightly charred and just cooked through, about 3 minutes per side. Transfer the halibut fillets to plates and serve with the grilled ratatouille.
SPICY HALIBUT WITH RATATOUILLE - WILLIAMS SONOMA
From williams-sonoma.com
5/5 (1)Total Time 25 minsServings 4
HALIBUT WITH GRILLED VEGETABLE RATATOUILLE | CUISINE …
From greatchefs.com
Estimated Reading Time 2 mins
SPICE-RUBBED HALIBUT WITH GINGER-ORANGE GLAZE RECIPE | MYRECIPES
From myrecipes.com
RED CURRY-RUBBED GRILLED HALIBUT WITH CURRY VINAIGRETTE RECIPE
From seriouseats.com
SPICE-RUBBED ROASTED HALIBUT TOPPED WITH PINEAPPLE-MANGO SALSA
From inthekitchenwithsteff.com
ALL-AMERICAN SPICE RUB GRILLED VEGETABLE RATATOUILLE
From washingtonpost.com
HALIBUT WITH GRILLED RATATOUILLE - BIGOVEN.COM
From bigoven.com
SPICY HALIBUT WITH RATATOUILLE - WILLIAMS-SONOMA
From williams-sonoma.ca
WORLD BEST FILLET COOKING RECIPES : GRILLED HALIBUT WITH LEBANESE …
From worldbestfilletrecipes.blogspot.com
SPICY HALIBUT WITH RATATOUILLE | RECIPE | FISH ENTREES, RECIPES, HALIBUT
From pinterest.de
GRILLED VEGETABLE RATATOUILLE RECIPE | EATINGWELL
From eatingwell.com
GRILLED VEGETABLE RATATOUILLE – AND MY SECOND COOKBOOK!
From mynewroots.org
SPICE RUBBED HALIBUT RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
GRILLED VEGETABLE RATATOUILLE | IGA RECIPES
From iga.net
GRILLED HALIBUT WITH LEBANESE SPICE RUB RECIPE - WEBETUTORIAL
From webetutorial.com
PAN-SEARED HALIBUT WITH ROASTED RATATOUILLE - EDIBLE SAN FRANCISCO
From ediblesanfrancisco.com
TANDOORI GRILLED VEGETABLE RATATOUILLE WITH FETA AND ... - THE SPICE …
From thespicetailor.com
GARLIC-GLAZED HALIBUT, SUMMER-STYLE RATATOUILLE, AND HERB BROTH …
From ediblejersey.ediblecommunities.com
SPICY HALIBUT WITH RATATOUILLE | RECIPE | FISH ENTREES, RATATOUILLE ...
From pinterest.ca
HALIBUT WITH GRILLED VEGETABLE RATATOUILLE BY MONIQUE BARBEAU
From vimeo.com
GRILLED RATATOUILLE RECIPE - SERIOUS EATS
From seriouseats.com
HALIBUT WITH GRILLED RATATOUILLE - PLAIN.RECIPES
From plain.recipes
GRILLED RATATOUILLE RECIPE AND VIDEO | HEY GRILL, HEY
From heygrillhey.com
GRILLED HALIBUT WITH ROASTED VEGETABLES - HEINEN'S GROCERY STORE
From heinens.com
SPICE RUBBED HALIBUT RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST ASIAN HALIBUT RECIPES | YUMMLY
From yummly.com
HALIBUT WITH GRILLED RATATOUILLE - CHEFJJS.COM
From chefjjs.com
GRILLED SPICE-RUBBED MARINATED HALIBUT OR SALMON - VITAL CHOICE
From vitalchoice.com
GRILLED VEGETABLE RATATOUILLE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
SPICY HALIBUT WITH RATATOUILLE | RECIPE | FISH ENTREES, RATATOUILLE ...
From pinterest.co.uk
GRILLED HERB-RUBBED HALIBUT - GOYA FOODS
From goya.com
GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES RECIPE - BON APPéTIT
From bonappetit.com
SPICE-RUBBED FLOUNDER WITH GRILLED VEGETABLE RATATOUILLE
From chezmonamarie.blogspot.com
SPICE RUB GRILLED TOFU - THE HEALTHY TREEHOUSE
From thehealthytreehouse.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love