20 June, 2009

Grilled Halibut with Summer Squash Ratatouille & Avocado Purée | Napa Café

Grilled Halibut with Summer Squash Ratatouille and Avocado Purée
Servings not stated
For halibut
6-oz piece of halibut
Salt and pepper, to taste
Olive oil

For ratatouille
1 yellow squash, sliced about 1-inch thick
1 green zucchini, sliced about 1-inch thick
1 eggplant, sliced 1-inch thick
3 tomatoes, sliced
1 medium onion, sliced
Salt and pepper
2 Tbsp fresh chopped thyme
Olive oil

For avocado purée
3 avocados, peeled
1 pear, diced
1 small jalapeño, diced and deseeded
1 slice pickled ginger
1 Tbsp fresh chopped mint
1 Tbsp fresh cilantro
1/2 lime, juiced
3 Tbsp cream
Salt and pepper, to taste


Directions
Get ready
Pre-heat grill to High. Sprinkle halibut with salt and pepper and leave to season while the grill heats up.

Lay ratatouille vegetables out on a baking tray; then, season with salt, pepper and thyme. Drizzle olive oil over the vegetables to coat.


Grill halibut and vegetables
Once the grill is hot, brush the halibut with olive oil and grill on both sides til cooked through, about two to three (2 to 3) minutes on each side.

Place the vegetables on the grill and grill on both sides until tender.


Prepare avocado purée and serve
In a blender, add avocado and other purée ingredients; purée until smooth.

Plate the halibut and ratatouille; spoon the avocado purée onto the halibut and serve immediately.


This recipe is from Napa Café's Chef Ben Adams as published in VIP Memphis Magazine (Southern Society Publishers, Inc, June 2009), 45.


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