Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Halibut
Ratatouille
Black Garlic Sofrito
Method
Prepare Ratatouille
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and garlic, sauté until translucent. Then add the eggplant, zucchini, bell pepper, and tomato. Season with thyme, basil, salt, and pepper. Cook until vegetables are tender, about 10-15 minutes.
Prepare Black Garlic Sofrito
Make the Sofrito
In a small saucepan, heat 2 tablespoons of olive oil over low heat. Add the pureed black garlic, red pepper flakes, salt, and pepper. Simmer for about 5 minutes, stirring occasionally.
Cook Halibut
Pan-Seared Halibut
Season halibut fillets with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halibut fillets and cook for 4-5 minutes on each side until golden and cooked through.
Serve
Plate the Dish
On each plate, place a generous scoop of ratatouille, top with pan-seared halibut, and drizzle with black garlic sofrito. Serve warm.