Pan Sear Halibut on bed of Ratatouille

Ingredients

2 Halibut Fillets 

1 purple eggplant, cubed

2 zucchinis, cubed

1 onion, quartered

1 carrot, cut to bite size pieces

2 stalk celery, cut to bite size pieces

3 cloves garlic, chopped

200g tomatoes, peeled and cubed

100g tomato puree

50 to 100ml dry red wine* 

1 sprig rosemary 

1 sprig thyme 

1 sprig Parsley

3tbsp olive oil

Salt and freshly-ground pepper to taste

Method

 

1. Heat the oil in a heavy-bottom pan. Add the eggplant and cook until lightly browned. Remove and set aside.

2. In the same pan, cook the zucchinis the same way. Remove and set aside.

3. In the same pan, cook the onion until aroma. Add carrot and celery and cook until tender, add garlic, eggplant, zucchini, tomato and tomato puree.

4. Add rosemary and thyme leaves to the ratatouille. Simmer over low heat for 1hour. Stir from time to time. Add in red wine to simmer to the consistency you like (*Optional but it brings more flavour)

5. Season Halibut with salt and pepper. 

6. Pan fry, skin side down for 4 minutes till skin is brown and crisp.

7. Flip over and pan fry 2 minutes on other side. 

8. Season ratatouille to taste with salt and pepper.

9. Remove from heat. Sprinkle with chopped parsley. 

10. Plate your ratatouille and arrange halibut on top. 

11. Enjoy!

Udon Aglio, Olio e Peperoncino with Halibut Fillet

Ingredients

1 Tbsp Aglio, Olio e Peperoncino for each Adult portion

1 Packet of Udon 

300g Halibut Fillet, Sliced into 2 equal portions

Few cherry tomatoes 

Extra Virgin Olive Oil

Salt and Pepper to taste 

Method

1. Cook Udon and set aside.

2. Season Halibut with salt and pepper on both sides.

3. Heat up a pan, apply a film of cooking oil on the skin of Halibut and sear skin side down. (Do not pour oil into pan as it will not make the skin brown and crisp)

4. After 4 mins and when you see the sides turn opaque, flip them over and sear for 1 min. Set aside. 

5. In a pan, add about 2 Tbsp of  Extra Virgin Olive Oil, cherry tomatoes and 1 Tbsp of glio, Olio e Peperoncino per adult 

6. Once the glio, Olio e Peperoncino is heated through, add in the Udon.

7. Mix well and serve, with the Halibut Fillet on top.

8. Enjoy! 

Pan-seared Halibut with Sweet Sour Vinaigrette and Broccoli

Ingredients

1 Halibut Fillet, Skin On

1 head Broccoli

Cooking Oil

Salt

Pepper

Vinaigrette

1 tsp mustard
2 tsp Balsamic vinegar
1 tsp soy sauce
1 tsp honey
Pinch pepper
1/4 cup Extra Virgin olive oil 

Method

1. Combine Vinaigrette ingredients in a mixing bowl. Drizzle in olive oil, whisking to an emulsion.

2. Prepare a non-stick frying pan and put on medium flame.

3. Season both sides of Halibut with salt and pepper.

4. Using a brush, brush cooking oil on skin of Halibut (Do not pour oil in the pan before adding fish.)

5. Place Halibut skin down on pan and fry for 4 minutes. (Do not touch it for 4 mins)

6. Blanch the broccoli in boiling water for 5 mins and immediately soak in Ice cold Water.

7. After 4 mins, flip over the Halibut and fry for another 1 min.

8. Remove fish, and arrange with broccoli florets and drizzle Vinaigrette all around and on the fillet.

9. Enjoy!