Alaskan Halibut Bruschetta

Alaskan Halibut Bruchetta - Recipe

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

Ingredients for 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.
  • Recipe provided by Chef Magazine, with original recipe and photo credit given to Alaska Seafood Marketing Association, Juneau, Alaska. www.alaskaseafood.org