Halibut Ratatouille

Halibut Ratatouille

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


  1. 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.

  2. Heat remaining oil in large skillet; sauté zucchini, onions, bell peppers, Italian seasonings and garlic until vegetables are tender.

  3. Add tomatoes, halibut cubes, olives and pepper; simmer until fish is firm.

  4. Stir into eggplant mixture with wine; cook until heated through.

  5. Serve hot over pasta or rice.


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