April in Atlanta! That equates to warm temperatures, sunny one day and rainy the next and POLLEN EVERYWHERE! But what sounds good for dinner to me is lighter, healthier and deliciously flavorful!
I LOVE halibut! It’s got such great flavor, and I especially love it with a lemon/butter topping. The ratatouille is something I’ve been craving for awhile, so I found this Nathalie Dupree version – absolutely devine!
HALIBUT WITH LEMON CAPER SAUCE
Halibut with Lemon Caper Sauce
(Adapted from afamilyfest.com)
1 lb fresh halibut, skinned* and cut into two equal portions
4 TBSP butter, divided
1 TBSP extra-virgin olive oil
½ tsp kosher salt
Few grinds black pepper
3-4 slices lemon (we used Meyer lemons but regular lemon will do)
2 tsp fresh garlic, finely chopped
¼ cup white wine such as Chardonnay
2 tablespoons lemon juice
2 TBSP capers drained
2 TBSP fresh flat leaf parsley chopped
Salt the top of the fish with just a small sprinkle of kosher or sea salt.
Place two tablespoons of butter and the olive oil in a medium to large skillet or sauté pan and heat over medium heat.
Add the lemon slices to the pan as the fish cooks and cook the fish about 3-5 more minutes.
Poke the fish to test for doneness or insert a small knife in the side of the center to see if the fish flakes. You want to stop the cooking just before it fully cooks so a little undercooked in the center is fine. It will continue to cook outside of the pan.
Using one or two fish turners, remove the fish filets to a platter along with the cooked lemon slices.
Keep the heat at medium and add the garlic and cook one minute. Add the wine and cook to evaporate.
Then add the lemon juice, capers and parsley.
Cook for a minute then remove from heat and stir in the remaining 2 tablespoons of butter and stir to make the sauce.
Put the fish back into the pan along with any liquid from the platter, bring heat back to medium and use a spoon to spoon the sauce over the top and cook for 30 seconds then remove to a platter and serve.
Serve each portion with a cooked lemon slice and some of the pan sauce.
(Adapted from Nathalie Dupree)
3 large eggplants
8 TBSP oil (half olive oil and half peanut oil)
3 onions, sliced
3 red bell peppers, sliced
4 large garlic cloves, chopped
2 28oz cans plum tomatoes and juice, chopped
1 cup fresh herbs (such as parsley, basil, thyme), chopped
salt and fresh ground pepper
Preheat oven to 350 degrees F. Slice eggplant and place in a colander with salt for 30 minutes. Rinse, drain and dry well with paper towels. Then toss the eggplant in a large bowl with 2-3 TBSP olive oil. Place the eggplant and the zucchini slices on a baking sheet and cool in the oven for at least 25 minutes (until soft).
Heat 2 TBSP oil mix in a large heavy bottom pan. Add the onions, peppers and garlic, and cook until soft (about 15 minutes). Add more oil if needed.
Add the zucchini, eggplant, tomatoes with juices,and herbs, and simmer uncovered for 2 hours, stirring occassionally. Season with salt and pepper.
Serve hot or cold. Freezes well.