Tuesday, December 4, 2012

Spice-Rubbed Flounder with Grilled Vegetable Ratatouille

While we have been in Port Aransas twice in the past two years, I have been leary about trying the local seafood shop (and what a mistake that was).  The Port A Seafood shop is a very local shop but the fish they sold me was absolutely spectacular!  After going to the fish shop, I decided on the menu based on the freshest fish available.  I chose to make this recipe since I thought all the ingredients would be in season.  We started our meal with Tequila-Grilled Shrimp and after having these fish dishes, I can't wait to go back to our little local seafood market.

Ratatouille is just another great way to get you to eat your vegetables, which will not be a problem once you taste this grilled version.

Spice-Rubbed Flounder with Grilled Vegetable Ratatouille
Makes 4 servings

For the ratatouille:
1 medium yellow onion
1 medium Japanese eggplant
1 medium zucchini
2 small ripe tomatoes
1 tablespoon extra-virgin olive oil, plus more for brushing the vegetables
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic
2 tablespoons finely chopped fresh basil
2 teaspoons balsamic vinegar

For the rub:
2 teaspoons finely chopped fresh thyme
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne

4 flounder fillets, about 6 ounces each and 1 inch thick
Extra-virgin olive oil
2 lemons, cut in half

To make the ratatouille:  Cut the onion crosswise into 1/2-inch slices; cut the eggplant and zucchini lengthwise into 1/2-inch planks; core the tomatoes, halve them crosswise, and seed them; quarter and seed the bell pepper.  Brush the vegeatbles all over with the olive oil and season with salt and pepper.  Grill over Direct Medim heat until tender, turning once halfway through grilling time.  The onion will take 10 to 12 minutes, the eggplant 8 to 10 minutes, and the zucchini, tomatoes and bell pepper 6 to 8 minutes.  Allow to cool, then chop into 1/2-inch pieces.

In a medium saute pan over medium-high heat, warm 1 tablesoon of the olive oil.  Add the garlic and cook for 1 to 2 minutes, stirring occasionally.  Add the grilled vegetables, basil, and vinegar.  Season with salt and pepper.  Stir, reduce heat to low, and keep warm while you grill the fish.

To make the rub:  In a small bowl, combine the rub ingredients and mix well.

Lightly brush or spray both sides of the halibut fillets with olive oil and season evenly with the rub.  Grill over Direct Medium heat until the fish is just opaque and slightly firm to the touch, 8 to 10 minutes, turning once halfway throug grilling time.  Remove from the grill, squeeze the lemon on top and serve immediately with the ratatouille.

Recipe from Weber's Big Book of Grilling

My rating:


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