Best Pasta Shells With Halibut And Oven Roasted Ratatouille Recipes

HERB AND GARLIC CRUSTED HALIBUT WITH OVEN BAKED RATATOUILLE

Herb and Garlic Crusted Halibut with Oven Baked Ratatouille image

Provided by Bobby Flay

Time 1h50m

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 (6-ounce) halibut fillets
Salt and pepper
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish

Steps:

Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.
Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

SLOW ROASTED HALIBUT WITH "DECONSTRUCTED" RATATOUILLE

Slow Roasted Halibut with

This dish looks especially pretty if plated like this: make a thin circle of the zucchini puree on a plate. Stack eggplant and onion on top of zucchini paste circle. Place halibut on top of the onions; drizzle fish with basil puree; and garnish with roasted pepper and tomato salad and a fried basil leaf.

Provided by Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 (6-ounce) Alaskan Halibut fillets
Olive oil, to saute
1 medium onion, peeled and diced
Olive oil, to saute
1 clove garlic, peeled and minced
1/4 cup tomato paste
1 red pepper, roasted, peeled and diced
1 yellow pepper, roasted, peeled and diced
2 Roma tomatoes, peeled, seeded and diced
Salt and pepper, to taste
1/4 cup lemon juice
3 zucchini
6 cloves garlic, peeled, triple blanched
1 tablespoon olive oil
1/2 cup chicken stock
1/4 cup cream
1/8 pound fresh, clean spinach (about a handful)

Steps:

Take halibut fillets and, in a 6-inch, oven-safe pan with olive oil, saute 1 side of halibut for 3 minutes over high heat. Remove and turn over halibut in pan. Place the pan with fish into a preheated 400-degree oven and bake for six minutes. Remove from oven.;
Roasted Pepper and Tomato Salad: Sweat diced onions in olive oil, add diced garlic. Add enough oil to cover the onions, then add tomato paste and cook for about 6 minutes, stirring constantly. Pour onion mixture over diced, roasted peppers and tomatoes. Season with salt and pepper and lemon juice. Mix well and let sit for 30 minutes. Let drain for one hour.;
Zucchini Puree: Cut green zucchini away from the center and dice. Triple blanch peeled garlic by boiling in water, then shocking in cold water and repeating this process 2 more times. Set aside. In a medium pan, add olive oil and zucchini, allowing time for zucchini to sweat. Then, add chicken stock, cover, and let simmer for 15 to 20 minutes. Add triple blanched garlic and cream, cook further for 5 minutes. Blend in a blender, adding fresh spinach. Strain into a bowl resting in an ice bath and let cool immediately.
Basil Puree: 1 raw egg yolk 1 tablespoon rice wine vinegar 5 large leaves basil 3/4 cup grapeseed oil Salt and pepper, to taste
Basil Puree: Place egg yolk with rice wine vinegar and basil in a blender. Blend adding grapeseed oil slowly until thick. Season with salt and pepper.
Eggplant and Onions: 3 tablespoons honey 1 tablespoon thyme, chopped 1 eggplant 1 large Spanish onion, peeled
Eggplant and Onions: Mix the honey with the thyme and let stand 30 minutes. Slice eggplant about 1 to 1 1/2 inches thick. Rinse and dry. Sear on flat grill on both sides. Brush with thyme infused honey and bake in the oven for 10 to 15 minutes. Slice onion about 1/2-inch thick. Sear on the grill, then roast in preheated 375-degree oven for 10 minutes.

PASTA SHELLS WITH HALIBUT AND OVEN-ROASTED RATATOUILLE

Pasta Shells with Halibut and Oven-Roasted Ratatouille image

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
1 pound plum tomatoes, cut into 1/2-inch pieces
2 small zucchini, trimmed, cut into 1/2-inch pieces
1 small red bell pepper, chopped
2 garlic cloves, flattened
2 tablespoons olive oil
1 1/2 teaspoons herbes de Provence*
1 12-ounce halibut fillet
2 cups medium-size pasta shells

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.