This week’s recipe is from Joe Moore, head chef at Ball House
Grilled Halibut with Vegetable Ratatouille
l 4 halibut steaks
l 1 aubergine
l 1 courgette
l 1 red pepper
l 1 yellow pepper
l 1 red onion
l 1 garlic clove (crushed)
l 2 tins chopped tomatoes
l 2 tbls tomato Puree
l 2 tbls soft brown sugar
l 100ml red wine vinegar
l 1 bunch fresh basil (optional)
l 1 bay leaf
l Dice all the vegetables and sweat off in a saucepan with the garlic, without browning.
l Add the sugar and red wine vinegar and reduce down by half.
l Add the chopped tomatoes, puree and bay leaf and leave to simmer for around 25 minutes until all the vegetables are tender
l Lay the halibut on a baking sheet, brush with oil, season well and grill for around eight minutes on each side, the steak should be firm to the touch,
l Finish the ratatouille with chopped fresh basil and season to taste, add more sugar for a sweeter taste, you can add a little vegetable stock if it looks a little dry.
l Serve the halibut on top of the ratatouille and garnish with fresh rocket