Halibut Ratatouille

Name: Halibut Ratatouille | Foodservice Recipes | Trident Seafoods
Yield: 24 servings servings
Ingredients: 1 Tablespoon Salt; 9 Cups Onions (Coarsely Chopped); 6 Cups Green Bell Peppers (Seeded, Cut into 1-inch Cubes); 2 Tablespoons garlic, minced; 9 lb Halibut Fillet Portions 3oz Skinless, Boneless; To taste, Ground Black Pepper; 4 Quarts Zucchini, halved & sliced, 1-inch thick; 6 Cups Red Bell Peppers (Seeded and cut into 1-inch Cubes); 1/4 Cup Dry Italian Herb Seasoning; 1-10 lb. Can Canned Whole Tomatoes in Juice; 1 Cup Ripe Olives (Sliced); 2 Cups White Wine; 4 Quarts Eggplant (Cut into 1-1/2 inch Cubes); 3 Cups Olive Oil

24 servings servings

1 Tablespoon Salt
9 Cups Onions (Coarsely Chopped)
6 Cups Green Bell Peppers (Seeded, Cut into 1-inch Cubes)
2 Tablespoons garlic, minced
9 lb Halibut Fillet Portions 3oz Skinless, Boneless
To taste, Ground Black Pepper
4 Quarts Zucchini, halved & sliced, 1-inch thick
6 Cups Red Bell Peppers (Seeded and cut into 1-inch Cubes)
1/4 Cup Dry Italian Herb Seasoning
1-10 lb. Can Canned Whole Tomatoes in Juice
1 Cup Ripe Olives (Sliced)
2 Cups White Wine
4 Quarts Eggplant (Cut into 1-1/2 inch Cubes)
3 Cups Olive Oil

Directions

Combine eggplant, 1 cup olive oil and salt; toss to mix. Place in hotel pan; cover with foil and bake at 400°F for 35 minutes or until eggplant is just tender. Uncover and keep warm.
Heat remaining oil in large skillet; sauté zucchini, onions, bell peppers, Italian seasonings and garlic until vegetables are tender.
Add tomatoes, halibut cubes, olives and pepper; simmer until fish is firm.
Stir into eggplant mixture with wine; cook until heated through.
Serve hot over pasta or rice.