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RECIPE

Halibut with Grilled Ratatouille

Tender halibut is paired with a vibrant grilled ratatouille made with tomatoes, zucchini, yellow squash, bell pepper, and onion. Capers, anchovies, red wine vinegar, and fresh basil add a bright, savory finish to this Mediterranean-inspired dish.

45 minutes Total Time
SERVES 4 People
Intermediate Difficulty
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Halibut with Grilled Ratatouille

Ingredients

  • Vegetable oil, for brushing
  • 3 medium tomatoes, halved crosswise and seeded
  • 1 medium onion, sliced ½-inch thick
  • 1 medium zucchini, halved lengthwise
  • 1 medium yellow squash, halved lengthwise
  • 1 red bell pepper
  • Salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons capers, drained
  • 2 anchovy fillets, finely minced
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh basil leaves, thinly sliced
  • 4 (6–7-ounce) skinless halibut fillets
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How to Make It

  • Light a grill and heat to moderate-high. Brush the tomatoes, onion, zucchini, yellow squash, and bell pepper with vegetable oil and season lightly with salt and freshly ground black pepper.
  • Grill the tomatoes, onion, zucchini, and yellow squash, turning once, until lightly charred and just tender. Grill the bell pepper on all sides until the skin is deeply charred and blistered.
  • Transfer the grilled vegetables to a cutting board. Allow the bell pepper to cool slightly, then peel away the charred skin and remove the stem and seeds. Peel the tomatoes. Cut all the vegetables into ½-inch dice.
  • In a large bowl, whisk together the red wine vinegar, capers, and anchovies. Gradually whisk in the extra-virgin olive oil. Add the diced vegetables and basil and gently toss to combine. Season with salt and freshly ground black pepper.
  • Brush the halibut fillets lightly with vegetable oil and season with salt and freshly ground black pepper. Grill over high heat, turning once, until lightly charred and just cooked through, about 3–4 minutes per side. The fish should be opaque and flake easily with a fork, or reach 145°F at the thickest part.
  • Transfer the halibut to serving plates and spoon the grilled ratatouille alongside or over the fish. Serve immediately.

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