Pan Sear Halibut with Eggplant & Zucchini Ragout
Our local grocery store has had the most amazing selection of fish this summer, so we have been addicted to making seafood dishes the past few months!
We have been trying our best to think of summery, fun, and creative recipes for our seafood dishes which is how this one came about! We were very pleased with how this dish turned out! The ragout paired with the halibut made for the most perfect combination of flavors!
Give us your ideas and thoughts on summery seafood dishes so we can give them a try!
Ingredients for the Halibut:
1 ½ pounds of halibut
½ cup of flour
Salt and pepper
2 tbsp of butter
2 tbsp of olive oil
Ingredients for the Ragout:
1 medium eggplant; cubed
1 medium zucchini; sliced crosswise
26.6 oz box of Pomi chopped tomatoes
¼ cup of olive oil
2 cloves of garlic; minced
Salt, pepper, and red pepper flakes
Directions:
In a large skillet heat the olive oil and add the garlic; when the garlic sizzles add the eggplant and zucchini; saute for approximately 5 minutes until softened; add the tomatoes and bring to a boil then simmer for 15 - 20 minutes; season with salt, black pepper, and red pepper flakes then set aside keeping warm
Salt and pepper both sides of the halibut pieces; dip the pieces in flour, coating completely
Heat the butter and the olive oil in a nonstick skillet; add the halibut pieces and pan fry until well browned then flip over and brown on other side (this should take approximately 10 minutes)
Transfer the ragout to a serving dish and top with the halibut pieces
