Yield: 12 servings.
Roasted Vegetable Ratatouille:
2 oz. olive oil
8 oz. white onion, diced ½”
2 Tbsp. garlic, minced
20 oz. zucchini, diced ½”
8 oz. red bell pepper, pitted, diced ½”
8 oz. artichoke hearts, diced ½”
8 oz. sundried tomatoes, minced
4 oz. kalamata olives, pitted
2 tsp. salt
2 tsp. parsley, dried
1 tsp. oregano, dried
Pine Nut Bread crumbs:
4½ oz. bread crumbs, unseasoned, preferably panko
1½ oz. pine nuts, toasted, finely chopped
1 tsp. kosher salt
Roasted Alaska Halibut:
4 lb. Alaska Halibut fillets, 4 to 5 oz. each
6 oz. vegetable oil
2 Tbsp. kosher salt
1 Tbsp. black pepper, fine
6 oz. pine nut bread crumbs
For ratatouille: Saute onion, garlic and zucchini in olive oil until soft. Add remaining ingredients. Continue cooking over low heat for 10 minutes, or until mixture is soft and well-combined. Cool and store in a container with a tight fitting lid and refrigerate. Yields: approximately 48 oz.
For pine nut bread crumbs: Combine all ingredients in a small bowl. Store bread crumbs in a container with a tight-fitting lid at room temperature. Yields approximately 6 oz.
For Alaska Hailbut: Brush both sides of each fillet with 1 Tbsp. oil. Season with salt and pepper. Space fillets apart on a sheet pan. Top each fillet with 1 Tbsp. bread crumbs. Roast halibut for 6 to 8 minutes in a hot oven, or until internal temperature reaches 145°F. Serve on bruschetta.