Spicy Halibut with Ratatouille
You can substitute other mild-flavored, firm-fleshed white fish, such as cod, tilapia or sea bass, for the halibut.
- 4 halibut fillets, each about 6 oz.
- 3/4 tsp. hot paprika
- Salt and freshly ground pepper, to taste
- 1/4 cup olive oil
- 4 cups ratatouille (see related recipe at left)
Sauté the fish
Season the halibut fillets on both sides with the paprika, salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Add the fillets and cook, turning once, until golden brown, about 4 minutes per side.
Add the ratatouille
Spoon the ratatouille around the halibut fillets in the pan. Cover, reduce the heat to medium and cook, stirring the ratatouille once or twice to prevent scorching and to heat evenly, until the ratatouille is heated through and the fish fillets are opaque throughout, about 4 minutes more. Divide the halibut and ratatouille among 4 plates and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).