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Alaskan Halibut Bruschetta
Ingredients:
- (12) 4 ounce Alaska Halibut fillets
- 6 ounce vegetable oil
- Kosher salt, as needed
- Fine black pepper, as needed
- 4 1/2 ounce panko breadcrumbs
- 1 1/2 ounce pine nuts, toasted, finely chopped
- (12) 1" thick slices Italian bread, grilled
- Olive oil, as needed
- Ratatouille (recipe follows)
- 24 Italian parsley sprigs
- 12 teaspoons lemon zest
Ratatouille
- 8 ounces white onion, diced
- 2 Tablespoon garlic, minced
- 20 ounces zucchini, diced
- 2 ounces olive oil
- 8 ounces red bell peppers, diced
- 8 ounces artichoke hearts, diced
- 8 ounces sundried tomatoes, minced
- 4 ounces Kalamata olives, pitted
- 2 teaspoon salt
- 2 teaspoon parsley, dried
- 1 teaspoon oregano, dried
Directions:
- Brush both sides of each fillet with 1 Tablespoon oil. Season with salt & pepper.
- Space fillets apart on a sheet pan. Combine breadcrumbs, pine nuts, and 1 teaspoon kosher salt; top each fillet with 1 Tablespoon breadcrumbs.
- Roast halibut for 6-8 minutes in hot oven (or until internal temperature of 145° F).
- Brush both sides of bread with olive oil; season with salt & pepper. Place bread on a hot grill for 30 seconds on each side.
- Top bread slices with 1 roasted halibut. Spoon 4 ounces Ratatouille, and garnish with 2 parsley sprigs and 1 teaspoon lemon zest.
Directions for Ratatouille:
- Sauté onion, garlic, and zucchini in olive oil until soft.
- Add remaining ingredients. Continue cooking over low heat, 10 minutes.
- Cool, store in container, and refrigerate.
Suggested Wine Pairing:
Vina Robles Viognier 2008 (California)
Recipe provided by Chef Magazine, with original recipe and photo credit given to Alaska Seafood Marketing Association, Juneau, Alaska. www.alaskaseafood.org
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FEATURED PRODUCTS |
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Rubbermaid Premier Food Storage Container w/ Lid
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Carlisle Chef Series Basting Brush
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